Poppyseed Dressing

• Vegetarian
• Gluten free

• Produce

  • 3 tbsp Onion
  • 1 Pear
  • 1 Pomegranate
  • 1 head Romaine lettuce

• Condiments

  • 2 tsp Mustard, dry

• Baking & Spices

  • 2 tbsp Poppy seeds
  • 1 tsp Salt
  • 1 cup Sugar

• Oils & Vinegars

  • 2/3 cup Apple cider vinegar
  • 2 cups Vegetable oil

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1 cup Swiss cheese, grated

Found on houseofnasheats.com

Description

Directions

• In a medium-size pot, combine the sugar, dry mustard, salt, and apple cider vinegar over medium heat. Cook for 4-5 minutes, stirring occasionally, just until the sugar completely dissolves, then remove from heat.
• Slowly pour the two cups of oil into the cider mixture, whisking constantly while adding. Add the grated onion and poppy seed to the warm dressing and whisk well. Pour into a large jar or divde among multiple small jars and refrigerate until chilled. Shake well before serving.
• For the salad, slice the pear into thin slices and remove the pomegranate seeds from the skin of the pomegranate. Coarsely chop the lettuce and pecans, then grate the Swiss cheese. Combine all salad ingredients in a bowl, then toss or plate each salad individually. Serve with poppy seed dressing.