Salad Enhancer

I'm in love with my newly discovered SCD dijon mustard. Formulated by the mustard experts in France, those guys really know their work. With an authentic mustard flavor and just the perfect touch of spice, this one puts the conventional mustard to shame. Besides for being a great condiment, its creaminess makes it a perfect partner to mayo. I use it in my mayo salads, with astounding results. Here's a salad we enjoyed this weekend:

Spaghetti-Carrot Salad:
1 large Spaghetti Squash, halved lengthwise and seeded
2 Carrots, peeled
2 SCD Dill or Sour Pickles, diced
1 heaping Tblsp Mussette Dijon Mustard
4 Tblsp Homemade Mayo
2 Tblsp Honey
1 tspn Salt
Juice of 1/2 Lemon

1. Preheat oven to 350 degrees F. Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 40 minutes in the preheated oven. Remove promptly to ensure crispy spaghetti strands. Set aside to cool enough to be easily handled.
3. Shred the carrots in the food processor, using the blade that creates thin, shoestring-like strips.
4. Use a large fork to strand the stringy pulp from the squash, and place in a medium bowl with the carrots.
5. Add pickles and rest of the ingredients and mix well.
6. Marinade in the fridge for one hour. Serve chilled.
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