Thanksgiving Salad

For the dressing:

-2 egg yolks

-1 shallot; minced

-2/3 cup olive oil

-6 oz good blue cheese

-3 tbsp sherry

-Water; as desired to thin

-Sugar, salt and fresh cracked pepper; to taste

 

For the salad:

-4 cups mustard greens; cut into bite size pieces

-4 cups spinach

-Seeds of two pomegranates

-1/2 cup candied pecans

-1/4 cup diced green onions

-1/4 cup shaved radishes

 

For the dressing:

In a Cuisinart or blender puree egg and shallot for about 15 seconds until smooth. With machine running slowly add oil. Add all other ingredients and puree until smooth. Thin a bit with water until its more like a creamy dressing and less like mayonnaise.

 

For the salad:

Toss green with dressing. Plate and top with a handful of each topping.

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