red apples, washed, diced, and dipped in orange juice
eggs, well beaten
dry English mustard
evaporated milk, divided
Arrange salad ingredients in a serving bowl. Cover and refrigerate up to 2 hours before serving. Drizzle salad with half of the warm mustard dressing. Serve extra dressing on the side.
FOR THE DRESSING: Place beaten eggs in heavy saucepan. Add dry mustard, sugar and salt. Mix well with a whisk. Slowly add 1/2 cup of evaporated milk and vinegar. Cook over medium heat, stirring frequently until mixture has thickened or just until it comes to a boil. Remove from heat; whisk in the remaining 1/2 cup of milk. Serve warm over salad.
Note: Refrigerated mustard dressing will stay fresh for up to 10 days.