1. Preheat the oven to 325? and line a baking sheet with foil. Spread 6 tablespoons of the Dijon mustard on the prepared baking sheet a scant 1/4 inch thick. Bake the mustard for 10 to 12 minutes, until a crust forms on the surface and the mustard feels slightly firm.
2. In a blender, combine the baked mustard, lemon juice, vinegar, capers and brine with the remaining 2 tablespoons of Dijon mustard and blend until smooth. With the blender on, drizzle in the olive oil and canola oil until thick. Transfer the dressing to a jar; stir in the whole-grain mustard. Season with salt and serve.
The dressing can be refrigerated for up to 3 days.
Warm new potatoes.
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|Serving Size: 1 Serving (302g)|
|Recipe Makes: 1 1/2 Servin|
|Calories from Fat: 605 (91%)|
|Amt Per Serving||% DV|
|Total Fat 67.3g||90 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 43.9g|
|Polyunsanturated Fat 16.5g|
|Cholesterol 0mg||0 %|
|Sodium 1956.1mg||67 %|
|Potassium 302.6mg||8 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 8.3g|
|Protein 7.2g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 664
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