This mustard dressing is pungent and delicious to add to your favorite green dish. The tahini butter makes it rich and creamy, while the vinegars and whole-grain mustard add just the right amount of bright, tangy flavor to greens.
SERVES 4 to 6
2 tablespoons tahini
2 tablespoons filtered water
1 small garlic clove, pressed
1 tablespoon unpasteurized apple cider vinegar 1 teaspoon ume plum vinegar
2 tablespoons whole-grain Dijon mustard
Sea salt, to taste
Freshly ground black pepper
3 tablespoons extra virgin olive oil
6 cups steamed thinly sliced kale ( about 2 bunches)
MAKE THE DRESSING:
Place tahini butter and water in a small bowl, and mix until smooth. Stir in garlic, vinegars, mustard, and a pinch of salt and pepper. Add olive oil, mix again until smooth and creamy, season to taste and set aside.
MAKE THE SALAD:
Place kale, and pumpkin seeds in a large salad bowl; toss to combine. Drizzle with dressing; toss until the greens are evenly coated and serve.