Ming says: This vinaigrette recipe combines four of my favorite flavors: sweet, tart, spicy, and salty. The source of all these flavors is mustard, three kinds that I blend into a potent vinaigrette that does triple duty as a salad dressing, a marinade, and a grill sauce.

Makes about 2 cups

• 2 tablespoons Dijon mustard
• 2 tablespoons Pommery musatrd
• 2 tablespoons dry hot Chinese mustard
• 1/2 cup naturally brewed rice vinegar
• 1 bunch scallions sliced, white and green part separated
• 2 cups grapeseed or canola oil for cooking
• Kosher salt and freshly ground black pepper

In a blender, combine the 3 mustards and naturally brewed rice vinegar and blend until smooth. Add the scallion whites and blend. While blending, drizzle the oil in a thin stream until emulsified. Season with kosher salt and freshly ground black pepper.

>>Use this Master Recipe in Grilled Three-Mustard Marinated Chicken with Sweet Potato Fried Rice by guest David Ortiz.

>>This recipe appears in Episode #321.

>> For additional recipes and more, visit www.ming.com