After several false starts, it seems like warm weather is beginning to take hold of Northern Vermont. One harbinger of the warmer weather has been the return of tender, fresh greens from our friends and neighbors around the Center. It’s been a real treat to enjoy a bowl of tasty greens from down the road at meals again, of course topped by this kitchen favorite. This recipe makes 2 ½ cups.

¼c Dijon mustard

¼c salad mustard

½c maple syrup

1t dill weed

½c cider vinegar

¾c vegetable oil

Whisk together until thoroughly blended. Drizzle on a bed of fresh greens, and enjoy!