Spinach Salad with Honey Mustard Poppy Seed Dressing
Recipe By : Mark Monette of the Flagstaff House, Boulder, CO
Serving Size : 8 Preparation Time :0:25
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups fresh spinach -- coarsely torn
5 egg yolks
1 tablespoon red wine vinegar
3/4 quart salad oil
1 lemon -- squeeze for juice
1 tablespoon boiling water
1/4 cup poppy seeds
1/2 cup Dijon mustard
1 cup yellow mustard
1/2 cup honey
1 teaspoon fresh tarragon -- chopped
1 lemon
1 dash red wine vinegar
1 dash salt -- to taste
1 dash 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
