Corned Beef and Cabbage Salad

1 pound corned beef, trimmed of fat, cut into 3-inch lengths across the grain, and shredded or pulled into threads
2 cups cooked Yukon Gold potatoes, peeled and cut into bite-size pieces
1 cup halved green beans or haricots verts, trimmed and blanched
1 cup green cabbage, sliced
2 tablespoons mayonnaise
1 tablespoon chopped chives
1/2 cup Dijon mustard
1/2 cup whole grain mustard
1/2 cup brown sugar
1 tablespoon molasses
1/4 cup apple cider vinegar
1 garlic clove, crushed
1 teaspoon red pepper flakes

To prepare the vinaigrette, combine all ingredients and mix well.
To prepare the salad, combine all ingredients, except chives, in a bowl. Add 1/3 cup mustard vinaigrette. (You'll have some dressing left over.) Toss gently. Garnish with chives.

Recipe by Vincent Nattress