3 teaspoons extra-virgin olive oil, divided

1 small bulb fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds

1 15-ounce can white beans, rinsed

1 medium tomato, diced

1/4 cup dry white wine

1 1/2 teaspoons Dijon mustard

1/4 teaspoon freshly ground pepper, divided

1 teaspoon fennel seed

8 ounces center-cut salmon fillet, skinned and cut into 2 portions

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add sliced fennel; cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in beans, tomato and wine. Cook, stirring occasionally, until the tomato begins to break down, about 3 minutes. Transfer to a bowl; stir in chopped fennel fronds, mustard and 1/8 teaspoon pepper. Cover to keep warm.

Rinse and dry the pan. Combine fennel seed and the remaining 1/8 teaspoon pepper in a small bowl; sprinkle evenly on both sides of salmon. Heat the remaining 2 teaspoons oil in the pan over medium-high heat until shimmering but not smoking. Add the salmon, skinned side up; cook until golden brown, 3 to 6 minutes. Turn the salmon over, cover and remove from the heat. Allow the salmon to finish cooking off the heat until just cooked through, 3 to 6 minutes more. Serve the salmon with the bean mixture.

From Eating Well, Feb/March 2006.

1 tomato, diced (3/4 cup)

1/2 large red onion, thinly sliced

1 garlic clove, minced

1 tablespoon coarsely chopped cilantro

1 tablespoon red-wine vinegar

1 teaspoon Dijon mustard

3 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1 bunch mustard greens

In a large bowl, combine black-eyed peas with tomato, onion, garlic, cilantro, vinegar, mustard, and oil; gently toss to combine. Season with salt and pepper.

When ready to serve, combine spinach and mustard greens in a large salad bowl. Top with the bean salad

snooth.com

For the dressing, puree in blender until anchovies are finely chopped:

3 anchovy fillets

2 tablespoons fresh lemon juice

1 large garlic clove, pressed

1 teaspoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/2 cup olive oil

Fresh lemon juice to taste

Salt and pepper

For the croutons, prepare grill (medium-high heat). Rub with garlic clove and brush with olive oil:

6 3/4-inch-thick slices country bread

Grill bread 1 minute, turn over, then sprinkle with:

3 tablespoons freshly grated Parmesan cheese

Cover and grill until cheese melts, about 1 minute longer.

In large bowl, toss:

12 ounces red leaf lettuce

Dressing

Salt and pepper

Divide salad and croutons among plates. Before serving, top salad with:

1 1/2 ounces shaved Parmesan cheese

From Bon Appetit, June 2006, by Melissa Clark.

minnesotamonthly.com

8 ounces green beans, trimmed, cut into 1 1/2-inch pieces

3 pounds small red-skinned potatoes, unpeeled, halved

2 tablespoons dry vermouth

2 tablespoons white wine vinegar

1 large shallot, chopped

1 tablespoon coarse-grained Dijon mustard

2/3 cup extra-virgin olive oil

2 tablespoons chopped fresh parsley

Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels. Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature. From Bon Appétit, Aug. 2002.

bonappetit.com

Bon Appétit | February 2011

by Myra Goodman and Sarah LaCasse

stemilt.com

4 slices sourdough, whole wheat, or white bread

1 tablespoon Dijon mustard

2 ounces thinly sliced Black Forest ham

1 firm but ripe Anjou pear, peeled, halved lengthwise, cored, and each half cut lengthwise into 3 thick slices

Freshly ground pepper

2 ounces Brie cheese, thinly sliced

2 tablespoons butter, softened

Preheat a panini maker, grill pan, or griddle to medium-high heat. Place 2 slices of bread on a work surface and spread half of the mustard on each slice. Divide the ham between the 2 sandwiches and arrange on top. Add 3 slices of pear to each sandwich and grind a bit of pepper over the pear slices. Top the pears with slices of cheese. Place a slice of bread on top and butter the top slices of bread with half of the butter. If using a panini maker, butter both sides of the bread before grilling.

Place the sandwiches in the panini maker and close the lid. Grill until nicely browned on both sides. For a grill or griddle, place the sandwiches buttered side down on the hot grill or griddle. Butter the topside of the sandwiches. Grill until nicely browned on one side and then flip and grill the other side. Cut each sandwich in half and serve immediately.

yield: Makes 2 sandwiches

From www.usapears.com.

Add some bacon for an added twist - dinneralovestory.com

Also called sunchokes, Jerusalem artichokes are actually the roots of a variety of sunflower, but their sweet, nutty flavor is reminiscent of artichokes. WHAT TO DRINK: Unoaked Chardonnay from France (think Chablis) or New Zealand.

6 servings

2 tablespoons orange juice

1 tablespoon plus 1 teaspoon red wine vinegar

1 teaspoon Dijon mustard

5 tablespoons extra-virgin olive oil

1 pound Jerusalem artichokes, trimmed, peeled, thinly sliced

1 5-ounce bag arugula

2 ounces Parmesan cheese, shaved

Whisk orange juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

Combine Jerusalem artichokes, arugula, and Parmesan in large bowl. Drizzle with vinaigrette and toss to coat. Divide among 6 plates and serve.

Recipe by Diane Rossen Worthington, Bon Appetit, October 2004

sheknows.com

Salad
2 apples, cut into bite-sized pieces
6 cups mixed salad greens
1/4 cup (1 oz.) chopped walnuts
2 or 3 tablespoons freshly grated Parmesan cheese

Dressing
1/4 cup walnut or olive oil
2 tablespoons apple juice
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt and freshly ground pepper

In large salad bowl, combine apples, salad greens and walnuts. In small jar with tight-fitting lid, combine dressing ingredients and shake well. Makes about 1/2 cup. Pour dressing over salad and toss. Sprinkle with Parmesan cheese; toss thoroughly.

From www.bestapples.com.

find.myrecipes.com

1 head romaine lettuce, chopped

2 nectarines, pitted and sliced

1/2 red onion, thinly sliced

4  ounces goat cheese, crumbled

1/2  cup  slivered almonds, toasted

2  tablespoons  red wine vinegar

1  teaspoon  Dijon mustard

Salt and pepper

1/4  cup  vegetable oil

1/4  cup  olive oil

Combine lettuce, nectarines, onion, goat cheese and almonds in a large salad bowl. In a small bowl, combine vinegar and mustard. Season with salt and pepper; whisk until salt is dissolved. Slowly add both oils, whisking constantly, until blended and thickened. Just before serving, pour dressing on salad; toss well.  Adapted from All You, May 2010.

1/2 cup of best white wine vinegar splash of champagne vinegar

1/2 teaspoon of Dijon mustard

3 tablespoons of minced fresh mint

1 tablespoon of finely minced parsley

big pinch of sugar

big pinch of salt

1 melon, peeled, seeded and chunked

1 cucumber, peeled and chunked

In a jar with a tight fitting lid, combine the dressing ingredients. Shake like crazy.

Let stand a room temp for 40 minutes to meld the flavors. Shake vigorously just before pouring just enough to moisten the chunks of melon and cukes. Chill and serve. Great with a grilled meat.

From www.grouprecipes.com.