Ploughman’s Lunch With Whole-Grain Mustard Vinaigrette & Tomato Chutney, Irish

Created by dienia b on July 12, 2015

Ingredients

1 tablespoon Dijon mustard
1 teaspoon honey
2 tablespoons white balsamic vinegar
1/2 cup olive oil (extra virgin)
1/2 teaspoon fresh lemon juice
Salt and freshly ground pepper to taste
Salad
3 ounces mixed salad greens
8 ounces sliced ham (baked ham, eight 1-ounce slices)
8 ounces turkey breast (eight 1-ounce slices)
4 ounces cheddar cheese slices (4 slices, Kerrygold Reserve Cheddar or Reduced-Fat Aged Cheddar)
4 ounces Swiss cheese slices (4 slices, Kerrygold Swiss)
1 tomato, cut into wedges
1 cucumber, sliced
4 ounces sliced bread (4 slices Brown Soda Bread)

Step 1: 1. In a large saucepan over medium-low heat, combine first 7 ingredients. Slowly bring the mixture to a boil, stirring until the sugar is dissolved.
Step 2: 2. Add remaining ingredients, reduce heat to simmer, and cook, uncovered, stirring frequently, for 1 to 1 1/4 hours, or until the mixture thickens. (As the tomato skins separate from the pulp, remove with a fork and discard.)
Step 3: 3. Spoon the chutney into a clean jar or bowl, cover, and refrigerate for up to 2 weeks.
Step 4: Make dressing
Step 5: Assemble salad
Step 6: Yield: 8 servings (serving size: 1/4 cup)