Loaded Winter Salad with Humboldt Fog

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Ginger, ground
  • 1 tsp Shallot

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Dijon mustard
  • 3 tbsp Honey

• Baking & Spices

  • 1 tbsp Poppy seeds
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/3 cup Apple cider vinegar
  • 1/4 cup Olive oil, Extra Virgin
  • 1/2 cup Safflower oil

Found on spoonforkbacon.com

Description

Ingredients

• creamy poppy seed vinaigrette:
• 1 egg, lightly beaten
• 1/3 cup apple cider vinegar
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 1/2 teaspoon ground ginger
• 1 teaspoon minced shallot
• 1/2 cup safflower oil (or another light, neutral flavored oil)
• 1/4 cup extra virgin olive oil
• 1 tablespoon poppy seeds
• salt and pepper to taste

Directions

• 1. For vinaigrette: Place the egg and 1/2 the vinegar in a blender and blend until smooth. With the motor running, drizzle in the safflower oil until fully incorporated and the mixture emulsified. Add the remaining ingredients, except the olive oil and poppy seeds and blend until smooth. With the motor running again, drizzle the remaining oil into the blender until fully incorporated. Stir in the poppy seeds and season with salt and pepper. 1. To assemble: Pour 1/3 of vinaigrette into the bottom of a large mixing bowl and add baby kale and farro. Toss together until well coated. Divide mixture among 4 plates and top each with a couple slices of squash, some pepitas, pomegranate seeds and a slab of cheese. Season with salt and pepper and serve.