The picture makes this look so tasty I was deeply interested. But for me this recipe is an everything but the kitchen sink of flavor... salty, sweet, sour, bitter, herby, spicy, creamy. A lot of very strong flavors from the dijon, lemon, curry, parsley, raw red onion.
I found certain measurements to be too much. It was a lot of parsley. I used half a bell pepper and only a slice of red onion. I don't think this would have been edible had I used the whole red onion it called for. I ended up adding a can of chicken to this to help mellow out the tastes. I think this recipe was an interesting idea but *if* I made it again it would need to undergo some major changes. I would for sure omit the lemon. The salt and pepper seemed unnecessary. The honey might go as well, while the sweetness was enticing it just seemed like too much flavor, I'd be willing to ditch the sugar.
The crunch of the bell pepper, onion, and celery does give it a fresh texture. Maybe cilantro or chives would be the better herbs to use? I also thought the flavors might blend better if this got refrigerated overnight. I think if you like an extremely robust flavor then this is right up your alley, for me though it was flavor overload. O_o
