Oranges and Arugula 2 ounces arugula 2 eating oranges 1 teaspoon Dijon mustard 1/4 teaspoon reduced-sodium soy sauce.

LEMON MAYONNAISE Time: 5 minutes 1 egg yolk 1 teaspoon Dijon mustard 1 teaspoon champagne vinegar Kosher salt 3/4 cup plus 1 tablespoon peanut oil 3 tablespoons olive oil 2 tablespoons lemon juice.

Spinach, Tangerines and Dried Cranberries 1/2 pound fresh spinach 2 seedless tangerines 1 tablespoon sherry vinegar or raspberry vinegar 2 teaspoons olive oil 1/2 teaspoon Dijon mustard 3 tablespoons dried cranberries.

Poppy Seed Dressing Total time: 10 minutes 1/4 cup no-salt-added chicken broth 1 tablespoon canola oil 3 tablespoons freshly squeezed orange juice 2 tablespoons freshly squeezed lemon juice 2 teapoons honey 1 teaspoon Dijon mustard 1 teaspoon poppy seeds 1/4 teaspoon ground coriander.

ROASTED RED PEPPER MAYONNAISE Time: 20 minutes 1 large red pepper 1 egg yolk 1 teaspoon Dijon mustard 1/2 tablespoon white wine vinegar Sea salt 3/4 cup vegetable oil 1/4 cup extra virgin olive oil.

Yukon Gold Potato Salad With Tarragon Total time: 30 minutes 2 pounds Yukon gold potatoes 2 hard-boiled eggs 1/4 cup white wine vinegar (or to taste) 1 teaspoon Dijon mustard 1/4 cup extra-virgin olive oil Coarse sea salt and freshly ground pepper 6 scallions, chopped 2 tablespoons tarragon leaves.

Egg-and-Asparagus Salad 2 bunches thin asparagus 1/2 teaspoon Dijon mustard 1 tablespoon fresh lemon juice 2 tablespoons fresh orange juice 1/2 teaspoon kosher salt, plus more to taste Freshly ground pepper to taste 1 tablespoon olive oil 2 hard-cooked egg yolks.

Watercress And Fennel Salad Total time: 20 minutes 2 bunches watercress, well rinsed and dried 1 large bulb fennel 4 scallions 1/4 cup white wine vinegar 1 teaspoon Dijon mustard 1/3 cup extra-virgin olive oil Salt and freshly ground black pepper.

Lamb and Roasted Potato and Artichoke Salads For the lemon vinaigrette: 1 teaspoon Dijon mustard 1/4 cup fresh lemon juice 1/2cup extra-virgin olive oil 1/2teaspoon salt Freshly ground black pepper to taste.

Lemon Vinaigrette 1 teaspoon Dijon mustard 1/4 cup fresh lemon juice 1/2 cup extra-virgin olive oil 1/2 teaspoon kosher salt Freshly ground pepper to taste.