I am not a mustard person, which is why I had pinned this recipe quite some time ago but have been finding reasons to put off trying it. But I had company coming over and needed a quick, easy dinner I could throw together.
I was really worried that the three main ingredients—dijon mustard, maple syrup, and a sweeter vinegar—would just make this way too intense, all the flavors fighting each other. But I was pleasantly surprised by how the flavors actually kind of balanced each other out, making the end result sweet, tangy, and with just enough bite to keep your interested.
The other nice flavor component was the rosemary. If you don’t have it the recipe is still great, but the fresh rosemary just adds another great layer of flavor with the mustard-maple sauce.
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finding time for cooking 