Zesty, and it has a kick. Makes the salad and definitely different. Love it!
2 tbsp dry mustard
16 oz. sweetened condensed milk
1/2 tsp salt
3/4 cup malt vinegar
1/2 plain yogurt.
Blend it all in the blender. Can be used on anything green. Chef Ken served on a salad of arugula, orange slices and walnut cheese.