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
Freshly ground pepper
1 1/4 lb. kohlrabi
1 bulb fennel
2 oz. semifirm goat cheese, such as Evalon, Garrotxa or Manchester
1 c. blueberries or pitted, halved sweet cherries
2 tbsp. torn mint leaves
Preparation
Step 1Preheat the oven to 350 degrees F. Spread the almonds on a pie plate and toast for about 7 minutes, until golden. Let cool.Step 2In a mini food processor or blender, combine the ginger, shallot, vinegar, mayonnaise, mustard, soy sauce, and maple syrup and puree. With the blender on, add the grapeseed oil in a thin stream and blend until creamy. Season the dressing with salt and pepper.Step 3In 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 mint and toss gently. Serve right away. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
