In a small mixing bowl whisk (or stir with a fork) the oil into the mustard.
Mix in remaining dressing ingredients and set aside. If the dressing ingredients appear separated (not emulsified) add a tablespoon of cold water and stir.
Place salad ingredients in a large salad bowl.
Pour dressing onto salad and toss, using a large slotted spoon to thoroughly but gently coast the salad ingredients with the dressing.
Serve immediately or keep refrigerated for up to two days.