Lemon-Honey Mustard Salad

Lemon-Honey Mustard Salad


  • 2 ½ cups mesclun mix or your favorite salad greens, washed and dried
  • ¼ cup raw pine nuts
  • ¼ cup Extra Virgin Olive Oil
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. Maille Dijon Honey Mustard
  • ⅛ tsp. salt
  • Freshly ground black pepper


  1. Evenly divide mesclun onto 2 salad plates; set aside.
  2. Heat small skillet over medium heat and toast pine nuts, tossing frequently, until light golden brown, about 1 minute. Once they turn a light golden brown, promptly remove the nuts from the pan and let them cool.
  3. Combine olive oil, lemon juice, Maille Dijon Honey Mustard

To serve

Pour over salad in a salad bowl and toss gently to incorporate. Top with toasted pine nuts. Serve immediately.

Chef’s tip

Add cherry tomatoes or diced red pepper for extra color.