If these pictures are giving you flashbacks to blogging days gone by, you'd be right. I was back home visiting and I obviously can't go that long without posting and I don't exactly plan ahead. I sorta plan ahead in the way that I know I'll post something but I can't promise I'll do the work ahead of time. I'll mostly scramble to get it together in the moment, which forces me to use my creativity, which I like. I break up the monotony with some spontaneity. It also sometimes leads me to be a disorganized cluttered mess, but hey, sometimes that works too. It's nice to be able to work with new ingredients, in a new environment and try and remember where the best light in the house is while you wander aimlessly with your tray of food and $1.99 plant you bought from the local Lowe's, just for old times sake.
So this is what I came up with, and it's amazing, if you're into the whole sweet and spicy thing. On another note, I always thought that plain mustard was the grossest thing. It kind of feels like yellow mayonnaise. I just didn't quite get it. Then I worked in this restaurant in Arizona called Murphy's. If you happen to ever be in Prescott, Az, it is in fact the best upscale restaurant in downtown Prescott. It just is. Anyways they made this amazing honey mustard dressing and I loved it. I asked the main chef what was in the honey mustard dressing he looked at me confused and said, "Honey... and mustard." I guess that would make sense. I feel like people in Arizona were always looking at me like that. I'm right brained, what can I say?
Here's what you'll need:
For the salad:
- About two cups of salad mix - this is Spring Mix
- 1/2 black plum sliced
- 1/4 cup of chopped walnuts
- 1/4 cucumber - peeled - I used a carrot peeler to get it into strips
For the dressing:
- 2 parts mustard - make sure you use whole grain
- 1 part honey - I like Trader Joe's raw honey
- 1 part oil - I used olive oil