Whodunnit? Here’s a clue: It wasn’t Col. Mustard, in the Kitchen with a Knife. Actually, it was Edmond Fallot in the kitchen with a recipe, who was responsible for this splendid condiment. This French dijon mustard is worth putting a knife into. . . or a spoon . . . or even a straw.

I recently was gifted a jar of Edmond Fallot Walnut Dijon Mustard from Adele Heagney. She also included a vinaigrette recipe, using this unique walnut dijon that she orders from the Mustard Museum in Middleton, Wisconsin. (If you think a mustard museum is strange, consider that St. James, MO, has a vacuum cleaner museum, that houses much of the collection of, now deceased, Stan Kann, the 22-year resident organist at the Fox Theatre.) But I digress.  

                A Galaxy of Stars                

The French food writer Brillat Savarin wrote,“The discovery of a new dish is like the discovery of a new star.” But Mustard Museum founder/curator Barry Levenson says, “The discovery of a new MUSTARD is like the discovery of a new GALAXY!” I admire his enthusiasm for the refrigerator staple. I once spent a morning at Maille’s in Paris a few years ago and thought I had tried every possible blend, but apparently there are still new varieties to be explored. 

The Mustard Museum website boasts that they have varieties from 70 countries and all 50 states. If you can’t find what you’re looking for there, it doesn’t exist on the planet. When shopping for the person who has everything, you might consider a Mustard Museum gift box. You can select by variety, country of origin, award-winners, or order supplies to make your own. These fun-loving mustard savants also sell university-style gear with the logo “Poupon U” emblazoned. Definitely a fun site to visit.

Variations on a Theme

A mustard vinaigrette is perfect on this Triple Walnut Salad.  

A Dinner Party Favorite

This Triple Walnut Salad is a dinner party favorite of Patti Levenson, wife of the Mustard Museum founder. I made the pleasantly tangy salad dressing using my gift mustard, but substituted olive oil and vinegar that I had on hand. So I guess you might call it just a Double Walnut Salad.

Whatever you do, be sure to use a Dijon mustard, if you substitute. One of the crucial ingredients of a traditional Dijon is something called verjus, which is a juice made from unripe grapes. That’s what gives the mustard its distinct flavor.

The museum recipe is below.  I loved the flavor bursts and crunch. Super salad!  I intend to serve it next weekend to my farm guests.

Shopping Note: In Straubs-Clayton I saw two varieties of Edmond Fallot: a Green Tarragon and a Burgundy. Both sound like interesting replacements in this dressing. 

Triple Walnut Salad

Dressing Ingredients: