

2 tbs. whole seed rustic mustard
2 tbs. dijon mustard
1 tbs. minced shallot
2 tsp. minced chives
2 tbs. champagne vinegar
1 charred red pepper
4 slices charred red onion
¼ cup robust olive oil (NOT extra virgin)
2 tsp. honey
¼ cup fresh chervil
2 cup watercress (could use arugula, or any green with a slight bite)
8 oz. softened goat cheese with minced chives
balsamic vinegar, to taste
baguette Bruschetta Drizzle and Marinade 2 tbs. whole seed rustic mustard
2 tbs. dijon Mustard
1 tbs minced Shallot
1 tbs minced chives
2 tbs. champagne vinegar
2 tsp. honey
1/4 cup olive oil (not virgin or extra virgin)







2 tbs. whole seed rustic mustard
2 tbs. dijon mustard
1 tbs minced shallot
1 tbs minced chives
2 tbs. champagne vinegar
2 tsp. honey
1/4 cup olive oil (not virgin or extra virgin) Directions: Mix in medium bowl and whisk gently until blended. Divide into two portions. Marinate the heart slices in one, set aside the other to drizzle over bruschetta when serving.







