Who knew blueberries and ginger would go so well together?! All of the different flavor profiles here strike a delicious and totally unique balance.
for the ginger maple dressing:
2 tablespoons dijon mustard
2 ½ tablespoons fresh ginger, minced
¼ cup shallot, thinly sliced
1 tablespoon tamari soy
1 tablespoon sherry vinegar
1 tablespoon Champagne vinegar
2 tablespoons maple syrup
1 egg yolk
1 ½ cups rice bran or canola oil
for the salad:
4 cups red oak lettuce, torn
1 cup kohlrabi, shaved
1/2 cup fennel, shaved
1/3 cup blueberries
1/4 cup avalon cheese, shaved
2 tablespoons fresh mint, torn
1/4 cup almonds, slivered and toasted
1. To make the dressing, combine dijon, ginger, shallot, tamari, sherry, and Champagne vinegar and maple syrup in a blender and buzz until very smooth.
2. Add egg yolk and turn blender up to medium speed.
3. Slowly drizzle in the oil until dressing is thick and creamy, and season with salt.
4. To serve, toss salad ingredients with 1 cup of the dressing and a pinch of salt. Slowly add more dressing until desired amount is reached.
Originally featured in A Dinner Feast with Stephanie Izard