Mustard and Chive Vinaigrette

INGREDIENTS

¼cup Dijon mustard

2tablespoons plus 2 teaspoons honey

2tablespoons white vinegar

1½teaspoons kosher salt

⅔cup canola oil

¼cup chopped chives

DIRECTIONS

Pulse the mustard, honey, vinegar, 
and salt in a blender until combined. With the blender running, add the oil in a slow, steady stream, processing until smooth. Transfer to a bowl; stir 
in the chives. Serve immediately, or refrigerate in an airtight container up
 to 2 days.

Yogurt Dill Sauce

INGREDIENTS

⅔cup plain whole-milk Greek yogurt

⅓cup sour cream

¼cup chopped fresh dill

1½teaspoons white wine vinegar

1teaspoon fresh lemon juice

¾teaspoon kosher salt

½teaspoon black pepper

DIRECTIONS

Stir together the yogurt, sour cream, dill, vinegar, lemon juice, salt, and pepper in a bowl. Serve immediately, or refrigerate in an airtight container up to 3 days.

Almond-Arugula Gremolata

INGREDIENTS

1 packed cup arugula, roughly chopped

½cup almonds, toasted and chopped

1½tablespoons finely grated lemon zest (from 2 lemons)

1 garlic clove, finely chopped

¼cup extra-virgin olive oil

1½teaspoons lemon juice

¼teaspoon kosher salt

¼teaspoon black pepper

DIRECTIONS

Toss together the arugula, almonds, lemon zest, and 
garlic in a large bowl. Stir in the olive oil, lemon juice, 
salt, and pepper. Serve immediately, or refrigerate in an airtight container up to 2 days.