Place mayonnaise, lemon juice, sour cream and 1/2 teaspoon of Ginger Infused Oil in a bowl and mix until ingredients are combined. Season with salt and pepper and mix until a loose dressing has formed.
Coat the asparagus, snow peas and beans in Ginger Infused Oil and set aside.
Bring a saucepan of salted water to the boil.
Blanch the vegetables for 1 minute until bright green. Drain and add to a bowl of iced water to stop the cooking process. Drain again.
Melt the butter in the same saucepan over a medium heat. Stir in the mustard. Add the blanched vegetables and mint and toss in the butter for 1 minute. Season with salt and pepper.
Drizzle the dressing over the mustard greens.
Serve with Crispy skinned salmon, baked chicken breast, duck breast or any of your favourite meats.
Ingredients
Directions
Place mayonnaise, lemon juice, sour cream and 1/2 teaspoon of Ginger Infused Oil in a bowl and mix until ingredients are combined. Season with salt and pepper and mix until a loose dressing has formed.
Coat the asparagus, snow peas and beans in Ginger Infused Oil and set aside.
Bring a saucepan of salted water to the boil.
Blanch the vegetables for 1 minute until bright green. Drain and add to a bowl of iced water to stop the cooking process. Drain again.
Melt the butter in the same saucepan over a medium heat. Stir in the mustard. Add the blanched vegetables and mint and toss in the butter for 1 minute. Season with salt and pepper.
Drizzle the dressing over the mustard greens.
Serve with Crispy skinned salmon, baked chicken breast, duck breast or any of your favourite meats.
