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While classic varieties like Dijon, honey mustard and yellow mustard aren’t going anywhere, creative chefs and manufacturers are finding new ways to prepare the condiment, new applications for the classics and imaginative uses for mustard seeds and greens.
Mustard is in the Ubiquity stage. It’s an ingredient that can be found just about anywhere.
The Mean Green Salad at Coastal Provisions at the Wild Dunes Resort in Isle of Palms, S.C., features red mustard frill greens along with baby arugula, baby kale, radicchio, roasted shallots, goat cheese, sunflower seeds, almonds and pecans in white balsamic honey dressing.