Yield: 24 servings

Ingredients

Orange Confit
72 fl. oz.	Fresh orange juice
13 oz.	Sugar
3 oz.	Kosher salt
2 lb. + 12 oz.	Blood oranges, sliced 1/8-inch thick
8 each	Star anise

Dijon Vinaigrette
12 fl. oz.	White wine vinegar
7 oz.	GREY POUPON Classic Dijon Mustard
4 oz.	Sugar
1-1/4 oz.	Smoked Tellicherry black peppercorns
1-1/4 oz.	Smoked sea salt
4 oz.	Olive oil

Toasted Garlic Oil
1-1/2 oz.	Cumin seeds
40 fl. oz.	Olive oil
1 lb. + 4 oz.	Garlic, sliced

Tomato Salad
3 lb.	Vine-ripened tomatoes, cut into 1/4-inch-thick slices
3 oz.	Greek olives, pitted, sliced
1 oz.	Fresh mint, chiffonade
2 oz.	Red onions, shaved
1 oz.	Thai basil, chiffonade
to taste	Kosher salt
to taste	Ground smoked Tellicherry black pepper

Procedure

Orange Confit: MIX juice, sugar and salt until sugar is dissolved. Pour over oranges and anise in shallow dish. Cover. Refrigerate up to 1 week before using.

Dijon Vinaigrette: PROCESS all ingredients except oil in food processor until well blended. With motor running, gradually add oil until mixture is well blended. Refrigerate until ready to use.

Toasted Garlic Oil: COOK seeds in oil in skillet on medium-high heat until seeds begin to sizzle. Add garlic; cook 2 to 3 min. or until lightly browned. Remove from heat, pour into glass container and then submerge container in ice bath to stop cooking process. Cool completely. Refrigerate until ready to use.

For each serving: COMBINE about 2 oz. tomatoes, 1/2 Tbsp. each olives and mint, and 1 tsp. each onions and basil. Season with salt and pepper. Add 2 Tbsp. Dijon Vinaigrette; toss to coat. ARRANGE on serving plate. Top with 1 Tbsp. each Orange Confit and Toasted Garlic Oil.

Substitute: Prepare using mixed varieties and colors of heirloom tomatoes.

Yield: 24 servings

Ingredients

Pork
2 lb. + 10 oz.	GREY POUPON Classic Dijon Mustard
1 lb. + 4 oz.	Brown sugar, packed
1lb. + 2 oz.	Shallots, brunoise
8 fl .oz.	Apple cider vinegar
4-1/2 fl. oz.	Extra virgin olive oil
1 oz.	Fresh thyme sprigs
6 oz.	Sea salt
1-1/2 oz.	Ground coriander
1 oz.	Ground black pepper
4 tsp.	Garlic powder
14 lb.	Pork shoulders, trimmed of excess fat
64 fl. oz.	Chicken stock

Creamy Dijon Mustard Sauce
1 fl. oz.	Hot water
1-1/2 oz.	Dry mustard
3 oz.	GREY POUPON Classic Dijon Mustard
3 oz.	KRAFT MAYO Real Mayonnaise
2-1/2 fl. oz.	White wine vinegar
2 oz.	Honey
To taste	Kosher salt
2 fl. oz.	Grapeseed oil

Crispy Fried Sweet Onions
1 lb. + 8 oz.	Sweet onions, sliced
to taste	Kosher salt
7 oz.	Flour, divided
7 oz.	Cornstarch
20 fl. oz.	Club soda

Garlic-Chile Braised Mustard Greens
2 oz.	Dried chipotle chile peppers
4 fl. oz.	Extra virgin olive oil
10 oz.	OSCAR MAYER Bacon, small dice
2 fl. oz.	Water
12 oz.	Shallots, sliced
16 cloves	Garlic cloves, minced
2 oz.	Fresh jalapeño peppers, seeded, chopped
5 lb.	Mustard greens, trimmed, coarsely chopped
1 tsp.	Ground black pepper
1 Tbsp. + 2 tsp.	Sea salt
1 tsp.	Crushed red pepper
1 Tbsp. + 2 tsp.	White wine vinegar

Sandwiches
2 doz.	Sourdough sandwich rolls, partially split
4 oz.	Pine nuts, toasted
1 lb. + 8 oz.	Aged provolone cheese, shredded
1/2 oz.	Italian parsley, chopped

Procedure

Pork: MIX all ingredients except meat and stock until well blended. Coat meat with mustard mixture. Refrigerate 24 hours. Place on racks in roasting pans. Pour stock into pan; cover. BAKE in 300°F standard oven 4-1/2 hours or until fork-tender. Uncover; increase temperature to 400°F. Bake 20 to 30 min. or until browned. Let stand at room temperature 1 hour. Strain pan juices; skim fat. Shred meat. Pour juices over meat. Keep warm until ready to serve.

Creamy Dijon Mustard Sauce: WHISK hot water and dry mustard until well blended. Stir in all remaining ingredients except oil. Gradually whisk in oil until well blended. Refrigerate until ready to use.

Crispy Fried Sweet Onions: SPRINKLE onions lightly with salt; spread onto paper towels. Let stand 1 hour. Separate onions into rings; toss with 1/3 cup flour. Whisk cornstarch, remaining flour and club soda until well blended. Set aside.

Garlic-Chile Braised Mustard Greens: SAUTÉ chipotle peppers in hot oil in skillet until lightly toasted. Add bacon and water; cook and stir on medium heat 5 min. or until some of the water is evaporated and bacon is partially cooked. Add shallots, garlic and jalapeño peppers; cook and stir 3 to 5 min. or until tender. Stir in remaining ingredients; cook 5 to 10 min. or until greens are wilted. Keep warm until ready to use.

For each serving: DIP 4 onion rings in batter. Cook in 350°F deep fryer until golden brown; season with salt. SPREAD 2 Tbsp. Creamy Dijon Mustard Sauce onto cut sides of 1 roll; fill with 1 cup pork, heaping 1/3 cup Garlic-Chile Braised Mustard Greens, 2 tsp. pine nuts and 1/4 cup cheese. BAKE in 350°F standard oven 3 to 5 min. or until cheese is melted and sandwich is heated through. Fill sandwich with 4 Crispy Fried Sweet Onions and 1 tsp. parsley

Substitute: Prepare using French bread rolls.

Yield: 12 servings

Ingredients

Creamy Dijon Sauce
1-3/4 oz.	Dry mustard
2 fl. oz.	Hot water
8 oz.	KRAFT MAYO Real Mayonnaise
4 oz.	GREY POUPON Classic Dijon Mustard
4 fl. oz.	White wine vinegar
1-3/4 oz.	Honey
1/2 oz.	Kosher salt
1 tsp.	Ground smoked Tellicherry black pepper
3 fl. oz.	Grapeseed oil

Spiced Tomato Chutney
3 fl. oz.	Oil
3/4 oz.	Red mustard seeds
1/2 tsp.	Nigella seeds
1 each	Fresh bay leaf
4-3/4 oz.	Shallots, finely chopped
2-3/4 oz.	Garlic, finely chopped
2-1/4 oz.	Gingerroot, finely chopped
3 oz.	Smoked sea salt
1/2 oz.	Ground Indian coriander
1/2 oz.	Ground cumin
1/4 tsp.	Ground cloves
1/8 tsp.	Ground mace
5 fl. oz.	Sherry vinegar
4-1/4 oz.	Canned tomato paste
48 fl. oz.	Canned stewed tomatoes, undrained
12-1/2 oz.	Sugar
4 fl. oz.	Maple syrup
3-3/4 oz.	Honey

Dijon-Chickpea Salad
3 lb. + 12 oz.	Canned chickpeas (garbanzo beans), rinsed
6 oz.	Baby arugula
9 oz.	Fennel bulbs, shaved
6 oz.	Red onions, shaved
4-1/4 oz.	Watermelon radishes, julienned
1-3/4 oz.	Curly-leaf parsley
1-1/4 oz.	Fresh dill, chopped

Veal Rib Chop
9 lb.	Veal rib chops (12 oz. each, 1 inch thick), trimmed
to taste	Salt and black pepper
2 fl. oz.	Extra virgin olive oil

Procedure

Creamy Dijon Sauce: WHISK dry mustard and water until well blended. Stir in all remaining ingredients except oil. Gradually whisk in oil until well blended. Refrigerate until ready to use.

Spiced Tomato Chutney: HEAT oil in stockpot on medium-high heat. Add mustard seeds and nigella seeds; cook and stir until fragrant. STIR in bay leaves, shallots, garlic and gingerroot. Cook and stir 6 min. or until shallots are tender. Stir in salt and remaining seasonings; cook and stir until seasonings are aromatic. DEGLAZE pan with vinegar. Stir in tomato paste; cook until thickened. Stir in remaining ingredients. Cook on medium heat 45 to 50 min. or until thickened to jamlike consistency. Cool. Refrigerate until ready to use.

Dijon-Chickpea Salad: COMBINE all ingredients.

For each serving: SEASON 1 chop with salt and black pepper. Grill on medium heat 9 min. on each side or to desired doneness. Let stand 6 min. TOSS 1 cup Dijon-Chickpea Salad with 2 Tbsp. Creamy Dijon Sauce. MOUND 1/2 cup Dijon-Chickpea Salad onto serving plate; top with chop, 2 Tbsp. Spiced Tomato Chutney and additional 1/2 cup Dijon-Chickpea Salad. Drizzle chop and plate with 1 tsp. oil.

Make Ahead: Creamy Dijon Sauce and Spiced Tomato Chutney can be stored in refrigerator up to 3 days before using as directed.