1/2 of Veggie box potatoes
2 tablespoons mustard seeds
1/2 cup extra-virgin olive oil
1/4 cup of sliced Veggie Box red onions
2 teaspoons minced garlic
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
Salt Pepper
2 teaspoons nutritional yeast
Veggie Box curlsei endive torn into bite-size pieces
Veggie box iceberg salad torn into bite-size pieces
2 tablespoons chopped chives
1/2 cup finely grated cauliflower

1/2 of Veggie box potatoes 2 tablespoons mustard seeds 1/2 cup extra-virgin olive oil 1/4 cup of sliced Veggie Box red onions 2 teaspoons minced garlic 2 tablespoons sherry vinegar 1 teaspoon Dijon mustard 2 teaspoons nutritional yeast 2 tablespoons chopped chives 1/2 cup finely grated cauliflower

In a medium saucepan of boiling water, cook the
mustard seeds for 5 minutes. Remove from the
heat and let stand for 5 minutes. Drain well. Wipe
out the saucepan and heat 2 tablespoons of the
olive oil in it. Add the potatoes and cook, covered,
for about 8 minutes (stirring occasionally). Add
the onions and garlic and cook over moderately
high heat, stirring, until lightly browned, about 3
more minutes. Season with salt and pepper and
sprinkle with the nutritional yeast. Whisk 1/4 cup
of the olive oil with the vinegar, mustard and
mustard seeds. Season with salt and pepper. In a
large bowl, toss the potato with the curlesi,
iceberg, chives and half of the dressing; season
with salt and pepper. Transfer the salad to a
platter and sprinkle the cauliflower on top. Serve
the remaining dressing on the side.