Yemeni Kubaneh - Buttery Rolls #BreadBakers

A traditional bread, made from dough spread liberally with butter or margarine, Yemeni kubaneh bakes up light and fluffy. It’s perfect with your morning coffee or an afternoon cup of tea.

There appear to be as many recipes for Yemeni kubaneh as there are Yemeni mamas and grandmas.

When our international bread theme was chosen for this month’s Bread Bakers, I immediately started to research for an unfamiliar bread to test and bake. We were supposed to choose a bread from a country that is not our own but I decided to take that one step further and choose a recipe I'd never heard of before. In my search, I came across kubaneh first on Food52, and it was beautiful. Seriously, go have a look. Theirs is much prettier than mine.

The instructions, however, seemed a bit challenging to follow without step-by-step photos or a video. So down the rabbit hole of YouTube I went. So many recipes and so many methods! And different spellings: Kubane, kubaneh, kubana, kubani, kubneh. What they all seem to have in common is using lots of butter or margarine to create layers of thinly rolled or hand stretched dough before baking.

Although I didn’t follow the instructions or measurements exactly, this YouTube video (in Italian – the presenter - and Hebrew – the baker) was my best guide. You might find it helpful to watch as well. I gathered, from my faulty Italian (which is really just a mix of Portuguese and Spanish, since truth be told, I don't speak Italian) is that Yemeni kubaneh was originally part of the main family meal, which in Yemen is served in the middle of the day, rather than in the evening.

According to references, including Wikipedia, kubaneh is a Yemenite Jewish bread, found in many varieties throughout Yemen. And if the YouTube video and website ItaliaEbraica are any indication, Italy as well. I'm going to hazard a guess to say you'll probably find it being baked anywhere people of Jewish Yemeni heritage are living. Kubaneh was traditionally baked long and slow, in the embers of the evening fire, to be eaten the next day on the Sabbath. Nowadays, in all the YouTube videos I watched, it seems normal ovens are used.

Yemeni Kubaneh

This traditional Yemeni bread can be slightly sweetened by a sugar glaze, as this version is, or can be served with a tomato sauce.

Ingredients
For the bread dough:
1 1/4 cups or 300ml warm water
2 tablespoons sugar
2 tablespoons quick yeast
4 cups or 500g flour
1 tablespoon salt
2 teaspoons baking powder
2 eggs
2 tablespoons olive oil
1/3 cup or 75g butter, softened, plus some for the baking pan

For the sugar syrup:
2 tablespoons sugar
1/4 cup or 60ml warm water

For garnish (and flavor):
1 teaspoon sesame seeds and/or 1 teaspoon nigella seeds (I used both.)

Method
In the bowl of your stand mixer or a large bowl, combine the sugar, yeast and warm water. Leave to proof for a few minutes.

When the foam and bubbles form, sift in the flour, baking soda and salt. According to the video, this eliminates the bugs and foreign objects.

Add in 1 whole egg and 1 egg yolk, reserving the second egg yolk. Mix till well combined and then knead until you have a stretchy bouncy dough.

Drizzle in 1 tablespoon of olive oil and form the dough into a ball, turning it to coat with the oil.

Cover with a cloth and set in a warm place to rise for 40 minutes.

Oil your clean work surface with the rest of the olive oil and turn the dough out onto it. Wet your hands and use them to divide the dough into 8 equal pieces.

Set your softened butter by your clean work surface. Use your hands to spread one of the dough pieces into a thin square. Top this with bits of butter, spreading it around. Don’t be shy with the butter. The dough may tear a little. Just pat it together again.

Repeat with a second piece of dough.

Then gently lift the second dough square and put it on top of the first one. Press them both out even larger.

Roll the dough up into a log, starting from end farthest from you. Set the log aside and continue the process with the other six pieces of dough.

You should now have four dough logs. Line a baking pan with baking parchment which you have rubbed with softened butter.

Using a sharp knife, cut the dough logs into 8 pieces each and fit these into the prepared pan, cut side up.

Drizzle a few drops of water into the reserved egg yolk and whisk to combine. Use a pastry brush to coat the dough with egg yolk. Sprinkle with the sesame and nigella seeds.

Cover with cling film and leave to rise in a warm place while you preheat your oven to 350°F or 180°C.

Bake in the oven for 38-42 minutes, covering the pan with foil if the bread starts to brown too quickly.

Meanwhile, make the sugar syrup by dissolving the 2 tablespoons of sugar in 1/4 cup or 60ml hot water.

Remove the Yemeni kubaneh from the oven. Use a spoon to drip the sugar syrup glaze all over the bread.

Pop the pan back in the oven for another 5-6 minutes, watching it carefully so it doesn’t burn. Turn it midway through if your oven doesn’t heat evenly.

Allow to cool a bit before serving because apparently, the best way is to let everyone help themselves and pull a piece (or three) off.

Enjoy!

Many thanks to our host today, Wendy of A Day in the Life on the Farm for this great theme, and for all of her behind-the-scenes work. I am always delighted at the opportunity to learn something new and this Yemeni kubaneh was definitely that!

Check out all the other international breads we are sharing today:

• Apfelpfannkuchen (Apple Pancake) from A Day in the Life on the Farm
• Auvergne Crown from Karen's Kitchen Stories
• Bauernbrot from All That's Left Are The Crumbs
• Onion and Poppy Seed Bialys from Spill the Spices
• Boule from Bread Therapy
• Chilli and Coriander Scones from Sizzling Tastebuds
• Dutch Tiger Bread (Tijgerbolletjes)from Baking Sense
• Epi di Pan - Wheat Wreath from Sara's Tasty Buds
• Franzbrotchen - German Cinnamon Rolls from Gayathri's Cook Spot
• German Soft Pretzels (Laugenbrezel) from Hostess At Heart
• German Soft Pretzels from Herbivore Cucina
• Kardemummabullar - Swedish Cardamom Rolls from Ambrosia
• Pita Bread from Sneha'sRecipe
• Pletzel - Onion Poppyseed Flatbread from Cook's Hideout
• Pretzel Bites from My Cooking Journey
• Savoury Kugelhopf from The Mad Scientist's Kitchen
• Slovak Bread Rolls (Rozky) from Mayuri's Jikoni
• Whole Wheat Pita Bread from Sonlicious
• Yemeni Kubaneh - Buttery Rolls from Food Lust People Love

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

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Blackberry German Butter Cake - Brombeere-Butterkuchen #FoodieExtravaganza

Butterkuchen or German butter cake is baked with a butter enrich yeast dough, that is topped with sugar and yet more butter. In this version I've named Brombeere-Butterkuchen or Blackberry German Butter Cake, I’ve also added some wild blackberries to the topping.

If you’ve never had butterkuchen or German butter cake, let me assure you that the name is well-deserved. This rich cake swims in the butter topping when it comes out of the oven. As the cake cools, the butter sinks in, making it super moist and delectable.

This month my Foodie Extravaganza friends are sharing German recipes to celebrate the Oktoberfest which, despite its name, starts on Saturday, 16 September in Munich, extending only slightly into October with an end date of October 3rd this year.  Make sure to scroll down to see the dishes we’ve made in anticipation.

Meanwhile, you might want to check out my cheese-filled pretzels, homemade spicy German beer mustard and the obatza cheese spread I recreated for Sunday Supper, all three perfect for your Oktoberfest party.

This time around, I chose a sweet dish since every good and hearty meal should end with dessert, don’t you think? I'm pretty sure all German meals are good and hearty.

Blackberry German Butter Cake (Brombeere-Butterkuchen) 

This recipe is adapted from several I found on the internet. Here are three: ChefKoch.de, Lecker.de and GermanFood.org. Don't let the yeast scare you! This cake is really quite simple to make.

Ingredients
For the sponge:
1/4 cup or 31.25g flour
1 1/2 teaspoons dry yeast
1/2 cup or 120ml lukewarm milk (110°F or 43°C.)
1/2 teaspoon sugar

For the cake dough:
2 cups or 250g flour
1 large egg, at room temperature
7 tablespoons or 100g butter, softened, plus a little for buttering your baking pan
3/4 cup or 150g sugar
1/4 teaspoon salt

For the topping:
1/2 cup or 75g fresh berries, rinsed and drained
1/2 cup or 100g sugar
1 teaspoon cinnamon
9 tablespoons or 127g butter, softened

Method
To proof the yeast, we first make a sponge. Place flour in a large mixing bowl or stand mixer. Sprinkle in the dry yeast and add the teaspoon of sugar. Mix in the lukewarm milk.

Let the sponge sit in a warm place for 15 minutes. It should get foamy and increase in size. If it doesn’t, toss it out and start again with new yeast.

Assuming you have good, active yeast, add in the flour, egg, the softened butter, sugar and salt to the yeast mixture.

That's the foamy "sponge" on the bottom right. Good yeast! 

Mix until the dough is smooth and forms a ball.

One of the recipes I consulted online says to add up to 1/2 cup additional flour if necessary but I decided to leave my dough slack to make it more cake like, and less bready. So it didn’t really form a stiff ball. This probably makes it unauthentic, but, hey, I’m not even a little bit German plus I’ve added wild Jersey blackberries, so that makes it unauthentic already.

Cover the bowl with a damp cloth and leave to rise for 30 minutes in a warm place.

Press the dough out into a lightly buttered 8x8in or 20x20cm pan. Let it rest again for 15 minutes while heating oven to 375°F or 190°C.

Wet your hands slightly (so they don’t stick to the dough) and use your fingers to create dimples in the top of the dough.

Mix the sugar and cinnamon together with the berries and sprinkle evenly over dough.

Cut topping butter into small pieces and dot them evenly all around the cake. Mine was pretty soft so it was more a matter of spooning small bits on.

Bake in your preheated oven for about 25 minutes or until the cake is golden brown and the sugar on top has caramelized. There is still going to be quite a bit of butter bubbling on top but don’t worry, it will sink in as the cake cools.

Enjoy!

Many thanks to this month’s host, Sue of Palatable Pastime for choosing our theme and her behind the scenes work. It’s almost time for Oktoberfest! How will you celebrate?

• Autumn Crockpot Apple Sauerkraut by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Bierocks by A Day in the Life on the Farm
• Braised Red Cabbage with Apples by Caroline’s Cooking
• Brombeere-Butterkuchen – Blackberry German Butter Cake by Food Lust People Love
• Chicken Schnitzel with Dunkelweizen Sauce by Palatable Pastime
• Chicken Schnitzel With Garlic Mayo by Sneha’s Recipe
• German meatballs with spaetzle by Cookaholic Wife
• Nusskämme (German Hazelnut Combs) by Tara’s Multicultural Table

Foodie Extravaganza celebrates obscure food holidays or shares recipes with the same ingredient or theme every month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook group Foodie Extravaganza. We would love to have you!

If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board!

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Swiss Almond Vanilla Muffins #MuffinMonday

Fluffy rich vanilla muffins are studded with chocolate covered almonds in these Swiss almond vanilla muffins which I created to match the flavors of my husband’s favorite Häagen-Dazs ice cream.

From as far back as I can remember, my husband’s favorite ice cream has been Swiss Almond Vanilla, made by Häagen-Dazs, sold in the pint-sized containers. He doesn’t eat a lot of ice cream so the occasional pint was a rare treat. Then it started getting harder and harder to find.

When we moved to Dubai, there was a small Häagen-Dazs outlet in our neighborhood so I stopped in to inquire about his favorite flavor. The guy had never heard of it. He checked online and then delivered the bad news. It was now called “vanilla Swiss almond” and apparently flavors vary by region.  Sadly, vanilla Swiss almond isn’t made in the Middle East.

Not being a person who gives up easily, I figured I had two choices. I could make my own or I could fudge it. I bought a pint of Häagen-Dazs vanilla bean ice cream. I let it soften slightly then I mixed in a package of good quality chocolate-covered almonds. I scooped my newly created Swiss Almond Vanilla back into the Häagen-Dazs tub, perched the lid on top (since it didn’t quite all fit in now) and popped it in the freezer.

As we sat around last week brainstorming muffin ideas, my husband reminded me of that story and said he’d like some Swiss Almond Vanilla Muffins. Which sounded like a splendid idea to me!

Swiss Almond Vanilla Muffins

Ingredients
2 cups or 250g flour
3/4 cup or 150g sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup or 240ml sour cream
1/4 cup or 60ml milk
1/4 cup or 60ml vegetable oil
1 egg
1 tablespoon vanilla bean paste (or sub vanilla extract)
1 cup or about 180g chocolate covered almonds, divided

Method
Preheat oven to 375°F or 190°C. Lightly grease 12 muffin cups or line the pan with paper baking cups.

Whisk together the flour, sugar, baking powder, baking soda and salt in large mixing bowl.

In a smaller bowl, whisk together the sour cream, milk, oil, egg and vanilla paste.

Fold the wet ingredients into the dry ingredients until just moistened. Set aside 12 of the chocolate-covered almonds for decoration and fold the rest into the batter.

Use a scoop or tablespoon to divide the batter between the 12 muffin cups. Top each with a reserved chocolate-covered almond, pressing the candy gently into the batter.

Bake 17-22 minutes or until toothpick inserted in center of muffins comes out clean.

Enjoy!

Can you find Vanilla Swiss Almond Häagen-Dazs ice cream in your neck of the woods? Do let me know. And make sure you check out all the creative muffins my Muffin Monday group have for you today!

• Ackee and Saltfish Muffins from Passion Kneaded
• Apple Cinnamon Muffins from Farm Fresh Feasts
• Bacon Gruyere Muffins from Karen's Kitchen Stories
• Butternut Squash Raisin Mini Muffins from Sew You Think You Can Cook
• Lemony Olive Oil Muffins from A Day in the Life on the Farm
• Swiss Almond Vanilla Muffins from Food Lust People Love
• Zucchini Walnut Muffin from Palatable Pastime

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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Thai Spiced Shrimp Cabbage Coleslaw

Spicy, crunchy, fresh and zingy, Thai spiced shrimp cabbage coleslaw makes a great starter for a picnic, barbecue or dinner party. That said, we enjoyed it as main course one hot summer night.

I’m finally back in Dubai and trying to get into the usual swing of things, but we are still eating a lot of salads. It remains quite hot outside although my husband keeps telling me that the worst of the summer is over. I’m sure he is right but that doesn’t stop me from rolling my eyes just a little when I walk outside and my glasses steam up.

This week my Sunday Supper group is sharing recipes for Labor Day, which in the United States always falls on the first Monday of September, marking the last weekend of summer.

This year, that weekend will actually be a holiday for us here in the United Arab Emirates as well, as the faithful celebrate Eid al Adha, or the festival of the sacrifice, which honors Abraham’s willingness to sacrifice his son, before God intervened and provided a sheep instead. You may have heard this one before because the story shows up in the holy books of Judaism, Christianity and Islam. Here it’s a reason to feast with family and friends and share with the less fortunate.

Side note: Are you curious about my wonky bowl? Your eyes do not deceive you. It’s not completely round. At Wonki Ware, a South African enterprise, every piece is handmade by potters from disadvantaged backgrounds. I received my lovely bowl as a birthday present from dear friends and usually display it as a work of art on top of a small cupboard. Occasionally it gets used as a bowl when the dish merits special treatment. This Thai spiced shrimp cabbage coleslaw qualified!

Another recipe for Salad Month
Whatever you are celebrating next weekend, I hope you try my coleslaw with an Asian twist. And don't forget to scroll down for more Labor Day menu ideas.

Thai Spiced Shrimp Cabbage Coleslaw

Ingredients
For the dressing (makes 6 3/4 oz or 200ml)
1/4 cup or 60g fresh lime juice
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sweet Thai pepper sauce
2 teaspoons soy sauce
3/4 teaspoon fine sea salt
1 1 - inch piece ginger, peeled and grated
1/4 cup or 60ml canola oil
2 tablespoons toasted sesame oil

For the shrimp cabbage coleslaw:
1 1/2-2 pounds napa cabbage, quartered, cored and very thinly sliced
4-5 sharp red radishes, sliced thinly in circles
3 medium carrots, peeled and grated
1/2 English cucumber, thinly sliced
1/2 cup thinly bias-sliced green onions (4 to 6)
7-8 stems cilantro, hard stems removed, and chopped
1 small red chili pepper, finely minced
1.1 lb or 500g cooked shrimp
2/3 cup or 95g roasted, slightly salted peanuts, coarsely chopped
1 tablespoon black sesame seeds

Method
To make the dressing: Grate your ginger and try to save the juice so you can scrape it into the dressing as well.

In a small bowl or screw-top jar, whisk or shake together the lime juice, honey, sweet Thai pepper sauce, rice vinegar and soy sauce until the honey and salt are dissolved. Add the grated ginger, canola oil and sesame oil. Shake well.

To make the shrimp cabbage coleslaw: In a very large bowl, toss together the cabbage, carrots, radishes, cucumber, green onions, chili pepper and cilantro.

Add in the cooked shrimp and pour the dressing over it all and toss to coat.

Cover the bowl with cling film or transfer the coleslaw to a sealable container. Chill until ready to serve. It gets pretty juicy as the cabbage softens so be aware when transporting it.

Toss again right before serving. Add the peanuts and sesame seeds and toss again.

Enjoy!

Check out all the lovely Labor Day menu ideas my Sunday Supper friends are sharing today! Many thanks to our event manager Christie from A Kitchen Hoor’s Adventures and our host Em Beitel.

Labor Day Menu Ideas

Scrumptious Labor Day Sides and Starters

• Foil Pack Grilled Potatoes by Hardly A Goddess
• Four Bean Salad by A Day in the Life on the Farm
• Jalapeno Popper Deviled Eggs by Sunday Supper Movement
• Pasta Salad with Baby Spinach and Sun-Dried Tomatoes by Simple and Savory
• Sausage and Peppers Salad by Cindy’s Recipes and Writings
• Shelly’s Pasta Salad by Soulfully Made
• Sour Cream and Onion Potatoes by Cricket’s Confections
• Thai Spiced Shrimp Cabbage Coleslaw by Food Lust People Love
• Zucchini Parmesan Foil Packets by Hezzi-D’s Books and Cooks

Delicious Labor Day Entrees

• Malaysian Chicken Satay by Sprinkles and Sprouts
• Grilled Hasselback Fajita Chicken by Fantastical Sharing of Recipes
• Maple Turkey Burger with Cheddar, Bacon and Apple by Caroline’s Cooking
• Pork Spiedini Hoagies by A Kitchen Hoor’s Adventures
• Sous Vide Sirloin Steak with asparagus by Our Good Life
• Sriracha Deviled Crab Sandwich with Key Lime-Bacon Slaw by Gourmet Everyday
• Tom’s BBQ Spare Ribs with North Carolina BBQ Sauce by Recipes Food and Cooking
• Vietnamese Grilled Steak Salad by Palatable Pastime

Luscious Labor Day Desserts

• Blueberry Crisp Bars by Pies and Plots
• Fudgy Brownie Trifle with Chocolate Mousse by That Skinny Chick Can Bake
• Watermelon Treats by The Freshman Cook

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Summer Tomato and Edamame Salad

The simplest of dishes, this summer tomato and edamame salad doesn’t really require a recipe with certain amounts that must be followed, although I’ll give you mine below. The important thing is to use the best summer tomatoes you can find – homegrown, if possible, vine-ripened, full of flavor – drizzled with the best quality extra virgin olive oil and aged balsamic vinegar.

That combination, along with a sprinkling of shelled edamame, makes this a fabulous fresh salad full of the flavors of summer. Sometimes the simplest salads are the best.

Another tasty recipe for Salad Month
Edamame is one of those ingredients I keep on hand always, in the freezer, for times when I need a little something extra in a salad or soup. Not only are they a lovely green color but they are nutritionally rich, with vitamins, protein and fiber. You can buy them in the pods, which make for a great snack, or already peeled.

Summer Tomato and Edamame Salad

Ingredients
4-5 ripe summer tomatoes
Flakey sea salt
Freshly ground black pepper
1/3 cup or 50g shelled edamame
1/2 small onion, minced
Good quality extra virgin olive oil
Good quality balsamic vinegar

Method
Slice the tomatoes and lay them out on a big plate. Season with the sea salt and black pepper.

Sprinkle on the minced onions and edamame. Drizzle the lot with the olive oil and balsamic vinegar.

Seriously, that’s all there is to it. This summer tomato and edamame salad lets the tomatoes shine, with an added boost of protein and fiber from the legumes. Totally delicious AND healthy.

Enjoy!

Have I convinced you to join me for Salad Month? Here are a few of my other recipes you might like to try:

• Summertime Fresh Corn Salad 
• Sweet Potato French Bean Lentil Salad 
• Quick Pickled Beet Salad 
• Coronation Chicken Salad 
• Roasted Savoy Cabbage Slaw with Spicy Bacon Dressing 

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Broccolini Chicken Pear Blue Cheese Salad with Warm Honey Mustard Vinaigrette

Who says greens have to be leafy to make a great salad? Lightly cooked broccolini adds great flavor and bite to this wonderful recipe for broccolini chicken pear blue cheese salad.

Growing up, I was never a fan of pears because of their texture. I found them a bit gritty, for want of a better word. Recently I discovered that they aren’t all that way and I have been converted. In Dubai, we have produce imported from all over the world so, as long as you are willing to pay the price, choice fresh fruit is available year round. I try to buy what’s in season closest to me with occasional special treats of produce from farther afield.

The pears that convinced me were Coscia pears, an Italian variety. I first liked them baked into an almond pear bread pudding but then decided they were pretty good raw as well. When I looked them up, the interwebs told me that they were granular in texture, but I didn’t find that true at all. Maybe mine were special but I’ve bought them a few times since and, while they aren’t as smooth as apples, they aren’t as gritty as the pears I recall from when I was little.

Another recipe for Salad Month
Like the crunchy green bean, tomato, chicken and pearl couscous salad I posted earlier this month, this salad can also be served without the chicken. But when I am serving it as a main course, I think the additional protein helps make it a more filling meal. As another bonus, it can also be made ahead of time, which makes it perfect for a packed lunch at school or at work. Or for serving dinner guests.

Broccolini, Chicken, Pear and Blue Cheese Salad with Warm Vinaigrette

Pears and blue cheese are a classic combination of sweet and salty, especially if you have crisp pears that are just ripe and fragrant with pear-y-ness. Together they lift the broccolini and chicken into something fabulous. And whether the salad is served slightly chilled or at room temperature right after you make it, the warm honey mustard vinaigrette is the perfect dressing.

Ingredients – to serve 2 as a meal, 4 as a starter
For the salad:
2 small boneless chicken breasts
Sea salt
Black pepper
Cayenne
1 tablespoon olive oil
7 oz or 200g broccolini aka tenderstem broccoli
1/4 small onion, sliced thinly
1 pear, ripe but firm
3 oz or 57g soft blue cheese (I like Bleu d'Auvergne for this recipe – it’s made with cow’s milk and is milder than Roquefort.)

For the warm honey mustard vinaigrette:
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
4 tablespoons olive oil
Salt and pepper

Method
Season the chicken breasts with the salt and two peppers. Pan-fry them in the olive oil until golden on both sides and cooked through. Depending on the thickness of your breasts, this could take as few as five minutes and as many as 10. Do not overcook them or, as we all know, chicken breasts dry out. Remove from the heat and leave to cool.

Meanwhile, put a pot of water on to boil and fill a bowl with cold water and some ice cubes.

When the water comes to a boil, pu the broccolini in careful so you don’t scald yourself with a splash of boiling water. Set a timer for two minutes.

When the timer rings, scoop the broccolini out with a slotted spoon and pop it directly into the ice water. This ensures that it stays brightly green. Once chilled, remove the broccolini, drain and leave it to dry.

Cut the chicken breasts into 8-9 slices each. Divide the broccolini between two plates and add a sliced chicken breast to each. Add the sliced onion.

Core and thinly slice the pear on top of the broccolini. Crumble the blue cheese on top of both.

At this point, the plates can be chilled, covered with cling film, until you are ready to serve. Remove the plates from the refrigerator about 20-30 minutes before serving to allow time for the salad to warm up a little.

To make the warm vinaigrette, whisk all of the ingredients - except the oil - together in a small pot or microwaveable bowl, then warm the mixture gently over a low fire or with a couple of quick zaps of the microwave. Whisk in the olive oil, a little at a time, until the vinaigrette has emulsified. Add salt and pepper to taste.

Spoon the warm honey mustard vinaigrette over the salad.

Enjoy!

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