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Title: Spinach Salad with Honey Mustard Poppy Seed Dressing
Categories: Dressing
Yield: 8 Servings
| 8 | c | Fresh spinach -- coarsely |
| Torn | ||
| 5 | Egg yolks | |
| 1 | tb | Red wine vinegar |
| 3/4 | qt | Salad oil |
| 1 | Lemon -- squeeze for juice | |
| 1 | tb | Boiling water |
| 1/4 | c | Poppy seeds |
| 1/2 | c | Dijon mustard |
| 1 | c | Yellow mustard |
| 1/2 | c | Honey |
| 1 | ts | Fresh tarragon -- chopped |
| 1 | Lemon | |
| 1 | ds | Red wine vinegar |
| 1 | ds | Salt -- to taste |
| 1 | ds | Black pepper -- to taste |
STEP ONE: Prepare the Mayonnaise-- Whip 5 egg yolks with 1 tablespoon red wine vinegar, and the juice of one lemon, until frothy. SLOWLY add the 3/4-quart salad oil and 1 tablespoon boiling water while constantly whipping the mixture. STEP TWO: Preparing the Dressing-- Take one quart of the mayonnaise you have made, and stir in the 2 types of mustard, 1/2 to 1 cup honey (adjust to your taste), tarragon, dash red wine vinegar, juice of one lemon, poppy seed, and salt/pepper to taste. Stir until thoroughly blended.
STEP THREE: Prepare the Salad-- Serve over a bed of torn spinach.
SUGGESTED GARNISHES: Crumbled, cooked bacon Crumbled hard boiled eggs Sections of Mandarin oranges Bean sprouts
Recipe By : Mark Monette of the Flagstaff House, Boulder, CO
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