This recipe has changed the way that I enjoy salads. It was adopted from a version that chef Eduardo Garcia made on an episode of Big Sky Kitchen (a terrific show). I basically just used maple syrup in place of honey, as well as using peach cider vinegar in place of red wine vinegar. It turned out great! We had it on a salad with some simple smoked chicken breasts. Very good meal, with a healthier alternative to store-bought dressings….and WAY better flavor.
Ingredients
Method
- Heat a skillet over medium heat, with no oil
- Add the poppy seeds and toast, moving constantly to avoid burning, until fragrant.
- Separate egg yolk from the white. Add the yolk to a mixing bowl.
- To the same mixing bowl, add the maple syrup and dijon mustard. Whisk until fully combined.
- Slowly drizzly olive oil into egg mixture while whisking constantly. begin by drizzling a stream that is about the same thickness as a pencil's lead. Mixture should get nice and thick by the end of the whisking.
- Now you can whisk in the peach cider vinegar and salt.
- Stir in toasted poppy seeds and taste. Add salt if needed.