Kohlrabi, Fennel and Blueberry Salad

By khojnicki

Ingredients

• 1/2 c sliced almonds
• 2 tbsp minced, peeled fresh ginger
• 2 tbsp minced shallot
• 1 tbsp white balsamic vinegar
• 1 tbsp mayonnaise
• 1 1/2 tsp Dijon mustard
• 1 tsp soy sauce
• 1 tsp pure maple syrup
• 1/4 c grapeseed oil
• Salt and freshly ground pepper
• 1 1/4 lbs kohlrabi, peeled and very thinly sliced on a mandoline
• 2 oz. semifirm goat cheese, shaved
• 1 c blueberries or pitted halved sweet cherries
• 2 tbsp torn mint leaves

Preparation

Step 1

Preheat the oven to 350 degrees F. Spread the almonds on a pie plate and toast for about 7 mins, until golden. Let cool.

In a mini food processor or blender, combine the ginger, shallot, vinegar, mayonnaise, mustard, soy sauce and maple syrup and puree. With the blender running, add the grapeseed oil in a thin stream and blend until creamy. Season the dressing with salt and pepper.

In a large bowl, toss the kohlrabi with the fennel, cheese, toasted almonds and dressing. Season with salt and pepper and toss to coat. Add the blueberries and mind and toss gently. Serve right away.