Fruit salad and mustard, the best of both worlds: hot dog meet farmer’s market. (Is that where you thought this was headed?) Actually, what I will will be sharing with you is the easiest recipe for a dessert, brunch, baby shower or watching Nik Wallenda cross Niagara Falls on a tight rope. In fact, I dare (devil) predict that you will keep this little recipe in the roster for so long that soon it will become, “that fruit salad with mustard that Jane always brings” followed by, “yes, with mustard, I know weird but so good, seriously.” And then the other person will say, “you know they make chocolate with chilis too?” and so on….
It’s not the creamy mustard that you use for the salad (that you’re probably thinking of) it’s the Old Style Mustard which is crunchy and so tangy and with an inviting bite. This recipe came from the Maille company themselves actually. They have a new campaign which is being promoted across Canada and a few weeks ago I popped down to check it out and taste some of their wares which included the Old Style Mustard (above), Dijon, Honey Dijon.
The French Maille mustard company was founded in 1747. The original recipes used the mustard seed for medicinal recipes but by the time Antoine Maille Jr opened the Maille shop in Paris they were official “condiment suppliers” to Royal Courts in France, Hungary, Russia and England. Roasted game begs for Dijon I imagine.
I inquired what made the Maille mustard different from other “dijon” brands. The distinction is that when Maille cuts the seeds for the mustard, they don’t crush them–they cut them, which gives the mustard a unique texture and pungency. Which makes me want to do a side by side taste test. (Hmmmm. I’ll get back to you on that.)
But back to the recipe.
I chopped up the fruit beforehand and then made the dressing.
And I tossed everything together just as Nic Welenda was stepping onto the wire to cross the Falls (aka just before serving).
We had friends over who acted as taste testers and we all liked it a lot. There is not a lot of dressing and with a bit of honey in it you get a nice, crunchy, acid/sweet tang to the salad.
The original recipe is posted below as is, but I only used half the cantaloupe and 1 pear. Which was a perfect size salad for us four (and a good ration of fruit to fruit).
Maille Fruit Salad
- 2 pears, diced
- 1 cantaloupe, diced
- 20 strawberries, halved
- 20 red grapes, halved
- 2 kiwis, diced
- 15 ml (1 tbsp) Maille Old Style Mustard
- 10 ml (2 tsp) Balsamic vinegar
- 10 ml (2 tsp) Cider vinegar (I did not have this so just used a bit if white wine vinegar)
- Salt and pepper
Mix fruit in a bowl. In another bowl, mix dressing ingredients and pour over fruit. Mix and serve.
Note: For a smoother creamier dressing, add 10 ml of 15% cream and 5ml honey.
*** don’t forget you could use a grainy mustard for a great potato salad: boiled baby potatoes, olive oil, fresh herbs and some of the mustard, bit of vinegar and S&P. At the Farm and Food Care tour the other day we had mashed potatoes with this mustard mixed into them for lunch. Quick meal with crispy roast chicken perhaps, or grilled chicken thighs.