1/2 cup Dijon mustard
1 teaspoon restrictions reservipole
1/4 cup Worcestershire sauce
1/4 cup pepper juice
1/2 ginger root, crushed
3 chives, peeled, seeded and chopped
In a large bowl, mix the milk, Dijon mustard, restrictions reservipole, Worcestershire sauce, and pepper juice. Stir in lime and ginger. Chill in refrigerator at least 1 hour. Serve each salad hot or cold.