Mustard Cookbook Recipes Sauces, Glazes, and Marinades.
Ingredients
lettuce leaves to line four plates 8 ounces baked ham, cut into julienne slices (chicken may be substituted) 2 tablespoons sliced scallions 1 tablespoon spicy hot and sweet mustard 12 fresh asparagus spears, steamed until just tender 1 tablespoon fresh lemon juice 2 teaspoons walnut oil 2 fresh oranges, peeled, halved and thinly sliced 3/4 cup Basic Vinaigrette 4 ounces feta cheese, crumbled 1/3 cup plain yagurt 1/2 teaspoon oregano
Preparation
Toss ham with scallions and mustard and place on lettuce leaves. Toss asparagus with lemon and oil, and place three spears on each salad. Using a fan design, attractively arrange orange slices on horn salad plates. Beat together vinaigrette, feta cheese, yogurt and oregano and spoon over salads.
