This wonderfully fresh salad was created by Chef Albert Paris at Zanzibar Blue (closed), Philadelphia (now at Mantra).
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 1/4 cup safflower oil
- 3 tablespoons sour cream
- 2 tablespoons honey
- 1 tablespoon white vinegar
- 1 tablespoon poppy seeds
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 8 cups mixed salad greens such as bibb lettuce, tatsoi & belian endive
- 1 cup fresh blueberries
- 2 ounces (about 1/2 cup) gorgonzola cheese, crumbled
Preparation:
To prepare poppy seed dressing: In a blender container, combine oil, sour cream, honey, vinegar, poppy seeds, lemon juice, salt and pepper. Process until blended.
To plate each serving: In a bowl, combine 2 cups salad greens with about 2-1/2 tablespoons poppy seed dressing; toss. Place greens on serving plate. Top with 1/4 cup blueberries and 2 tablespoons Gorgonzola cheese.
Garnish plates with additional endive leaves, if desired.
