I like either spicy brown mustard (Gulden's or the store-brand equivalent) or horseradish mustard on just about anything I put mustard on - burgers and hot dogs, sandwiches, etc. I've just recently tried a vinaigrette recipe using some dijon mustard in an attempt to find one thing the whole family can and will use on salads - this wasn't it, though not because of the mustard IMO (needed more flavor/herbs - all we tasted was the vinegar and the sugar). I'll use the Chinese hot mustard at our local Chinese place - or would, when we still went there (they lied to us about not putting eggs in their stuff, which Lori's allergic to) - but the vapors frequently got up into my sinuses causing mucho pain and anguish for me, and amusement for my family at the same time.