Sponsored Post – Maille
I’ve teamed up with Maille for this post and have fallen in love with their mustards… This one in my hand above, if you visit their location in NYC, you can get it ON TAP there! How cool is that? It’s the best dijon mustard I’ve ever had and it made for a KILLER vinaigrette. I dressed everything with it for the whole week it lasted me. The mustard is still going strong and goes well with pretty much everything I’ve put it on.
Oh and also, if you can’t make it to the NYC location… how about the one in France? Enter the sweeps below for a chance to win a trip there, guys!! GOOD LUCK!
- 1 1/2 tsp dijon mustard
- 1/2 lemon juice
- 1 tsp tahini
- 1/3 cup olive oil
- dash salt, pepper
- Salad: 1/2 watermelon radish or 5 regular radishes, 6-7 thick asparagus spears, two handfuls micro-greens or greens
- For the dressing, combine all ingredients in a bowl and whisk until the mixture is slightly foggy colored and well mixed. Set aside.
- Thinly slice radish with a slicer or by thinly chopping. Chop the bottom few inches of asparagus and discard. With a vegetable peeler, shave the asparagus into ribbons. Lay asparagus and radish slices over your greens. I used micro greens and pea shoots. Drizzle your vinaigrette over and serve!
Use #foodbymars to tag your FBM inspired creations! I’d love to see!
AND NOW… FOR THE CONTEST!
ENTER BELOW — GOOD LUCK!***