Dijon is not just a village in France.

There are few foods that I dislike. It might surprise you that I am one of the few people in this world that despises mashed potatoes. I actually cannot even swallow them because they make me gag and are just well, nasty. It might be because they're boiled- I'm not a huge fan of boiled potatoes either- but I think the biggest thing is the combo of boiled potato taste and the texture.

EW. 

                                  Gross. 

I have many memories of sitting at the kitchen table at Thanksgiving for hours after everyone had finished their meal, because I had to finish my plate and...guess what was left on it...those vile, mashed potatoes. Everyone seems to love them, but alas I am not one of those people. The weirdest thing; however, is the fact that 1) I enjoy prettyy much every other form of potato (baked, fries, roasted, and yummmmyyy scalloped) and will readily consume mashed sweet potato. I'm just peculiar I guess. :)

One condiment that I hated when I was growing up was dijon mustard. The cutting, strong flavour would instantaneously compel my face to display my hatred in the form of contorting and scowling. Since that first encounter in childhood, I had actively avoided the ingredient....Until recently! When I was in Montreal on a project with Power to Change  that staff and I went on a tasting tour on a popular ile known for yummy preserves, meats, baked goods and wine. At one particular place we just sampled different jellys, relishes and....mustards. There were so many different types! I tried all of them. Even the dijon and to my great surprise, the tang and strong mustard flavour of the dijon recaptured my palate and inspired me to buy my very own bottle to use at home.

Dijon is one of several types of mustard. Wikipedia, the all-knowing internet hub of info, lists 10 different types of common mustard. Beer, honey, yellow, hot and fruit mustards are just a few. I have definitely been missing out all these years of sticking to strictly yellow mustard! There are so many types with different heat levels and flavours!

I use dijon all the time now, combining it with other ingredients to make a salad dressing or to add some bite to a sweet dish.  Here is two of my favorite combos! :)

Dijon Apple-Salad Wrap

1 wrap wrap

2 tbsp grainy dijon mustard

1 handful baby spinach

1 sweet apple 

1 tsp lemon juice

1/4 cup cooked, sliced chicken (plain) 

salt and pepper to taste

1.  I usually start by cutting my wrap in two. This way I can make two smaller ones rather than one large one. I find that this is a little bit more satisfying in terms of a meal, especially since the filling for this isn't too heavy.

2. Lay down the spinach, dijon and sliced apple ontop of the wrap, in the centre. (red varieties of apple work best. I think that granny smith would add too much sourness to the dish but if you want to try it- go for it!




3. Sprinkle lemon juice over top.

4. Spread diced onion over top


5. Add chicken and season with salt and pepper to taste! Or try another 'neutral' protein- tempeh? tofu? It's best to try and have a 'neutral' tasting protein since we want to be able to really savour the dijon- apple (sour/sweet) combination that is happening! :)

6. Wrap that wrap and enjoy!