Maple Dijon Vinaigrette;
1TBSP Grainy Dijon
1TBSP Yellow Mustard
4TBSP Rice Wine Vinegar
2 TBSP Maple Syrup
1 tsp Rosemary(fresh chopped) or your favorite herb.
2/3 cup Canola Oil
Salt and Pepper to taste
Crust for the Trout:
1/4 cup White Quinoa
1/4 cup yellow or brown mustard seed
1/4 cup Cajun Spice
Procedure:
1) place all ingredients in a blender or mortal and pestil until finely ground.
