This fresh take on an, cholesterol-filled classic is great served for a summer picnic or prepared a day ahead for a quick first meal on your camping trip. This recipe uses stone ground mustard, but you can substitute any mustard you like, or swap the mustard and thyme for a drizzle of balsamic vinegar, lemon zest, and rosemary – even cheap balsamic vinegar has that sweet-&-sour tang that matches perfectly with the crispness of this dish.
