4-5 cloves garlic or a medium shallot, minced
1/2 tsp. Dijon mustard
2-3 Tbsp. white wine vinegar or lemon juice
2 Tbsp. soy sauce (I used tamari)
dash freshly ground black pepper
Saute garlic in the oil a few minutes or until it starts to become translucent. Do not brown. Add the rest of the ingredients and heat very briefly. Remove from heat and set aside.
Now put it with the mustard greens and serve with buckwheat and sauteed porcini:
Tear a bunch of mustard greens into bite-sized pieces and braise until tender.
Meanwhile, cook a cup of toasted buckwheat groats (remember that buckwheat needs to be added to water that's already boiling or it won't cook evenly) and saute a few porcini mushrooms in a mild-flavored oil, seasoning with salt, pepper, and a little rosemary.
To serve, put the greens on top of a plate of buckwheat, then dress the greens. Arrange the mushrooms on the side.