Vinaigrette, Turmeric Mustard
Ingredients
-
Olive oil
8 tbsp
-
Sherry or red wine vinegar
4 tbsp
-
Traditional Mustard with Turmeric
2 tbsp
-
Blood or regular orange zest
-
Kampot Fleur de Sel
-
Black Mondulkiri Pepper
-
Salad
of your choice
In a bowl or jar, whisk the vinegar with the Traditional Mustard with Turmeric until smooth.
Drizzle in the olive oil while whisking to emulsify the sauce.
Add the orange zest, Kampot Fleur de Sel, and Black Mondulkiri Pepper.
Taste and adjust the seasoning if necessary.
Serve with the salad of your choice. Here, on a mix of pink radicchio and salad, accompanied by blood orange segments, toasted buckwheat and Manchego.
