Ingredients

Citrus-Fennel Salad
1-1/2 qt. fennel, sliced thin
1-1/2 qt. red onions, sliced thin
1-1/2 qt. orange segments, cut in half
3 cups kalamata olives, rough chop
2-1/4 cups GREY POUPON Classic Dijon Mustard
1 cup orange juice
1 cup lemon juice
3/4 cup fresh mint, torn
3/4 cup olive oil
2 Tbsp. orange zest
2 Tbsp. lemon zest
1 Tbsp. habanero chile, fine dice
Warm Dijon sauce
1-1/2 cups shallot, minced
3/4 cup orange zest
oil
3 cups white wine
3/4 cup red wine vinegar
3 qt. orange juice
1-1/2 cups sugar
3/4 cup coriander seed
4 pieces star anise
12 each bay leaves
3 cups olive oil
3/4 cup GREY POUPON Classic Dijon Mustard
Greens
1-1/2 qt. OSCAR MAYER Bacon, diced
24 each garlic cloves, minced
3 gal. rainbow Swiss chard, trimmed, rough cut
3 cups white wine
1-1/2 cups GREY POUPON Classic Dijon Mustard
1-1/2 cups fennel fronds
Swordfish
1 Tbsp. cumin seed, toasted
1 Tbsp. coriander seed, toasted
4 pieces star anise, toasted
1-1/2 cups GREY POUPON Country Dijon Mustard
24 each swordfish steaks (5 oz.)
1/2 cup oil

Description

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