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Ingredients

• 1 Tbsp. Pommery mustard
• 2 tsp Dijon style mustard
• 2 med Shallots, finely diced
• 2 Tbsp. Minced fresh thyme
• 1/3 c. Champagne vinegar
• 1 c. Canola oil
• 1 med Green cabbage, shredded
• 2 med Carrots, julienned
• 1 med Red bell pepper, julienned
• 1 med Yellow bell pepper/julienned
• 1 med Jicama, peeled,shredded
• 1 med Red onion, thinly sliced
• 1 sm Beet (raw), peeled, shredded
• 1 1/2 tsp Salt
• 1/2 tsp Black pepper

Description

Mix Together The Mustards, Shallots, Thyme And Vinegar. Slowly Whisk In The Canola Oil To Emulsify The Dressing. Toss The Dressing With The Vegetables And Season With Salt/pepper…

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