Ingredients

• Ingredients
  1. 1 teaspoon whole-grain mustard
  2. 1 tablespoon white wine vinegar
  3. 3 tablespoons extra-virgin olive oil
  4. Salt and freshly ground pepper
  5. 1/2 small cabbage, thinly sliced
  6. 1 carrot, sliced lengthwise 1/8 inch thick on a mandoline
  7. 1 yellow bell pepper, thinly sliced
  8. 1 yellow tomato, thinly sliced
  9. 1 ripe green tomato, thinly sliced

Directions

1. In a small bowl, whisk the mustard with the white wine vinegar and olive oil. Season with salt and pepper.
2. Arrange the vegetables on plates. Season with salt and pepper; drizzle with the vinaigrette and serve.

Notes

The salad is an excellent accompaniment for Pan-Seared Chicken Breasts with Jamaican Curry.