2 T whole grain mustard
2 t dill
4 T cider vinegar
pinch brown sugar
4 T olive oil
2 crisp apples, unpeeled
1 firm pear, unpeeled
1 English cucumber
1 small or 1/2 medium sweet onion, chopped
Combine mustard, dill, vinegar, sugar, and olive oil and whisk until emulsified. Slice apples, pears and cucumber into thin slices. Combine all and toss well.
This is probably best after about 30 minutes of making and storing in the fridge, but it did hold over well for about 3 days. Much longer and it might have become soggy. For the apples and pear I quartered them and cut off the core, then cut the slices crosswise.
My mom made this and stated that the dressing was good, but it wasn't sexy. She said she was going to try cutting the produce into chunks instead of slices. I thought that was a good idea, so I tried it. It worked out really well, and I've discovered you need to use a really firm pears.
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