This dressing goes on the Savoy Cabbage and Apple Slaw, but is also good on things like an apple arugula salad or a fennel apple salad. You could even dress cauliflower sautéed with apples with this.
INGREDIENTS:
¼ cup cider vinegar 1 teaspoon Dijon style mustard 1 tablespoon (or to taste) agave syrup, or other neutral flavored sweetener ½ tablespoon minced shallot ¼ teaspoon fresh minced thyme or a pinch dried thyme, crumbled Salt and pepper to taste ½ cup oil ¼ cup labne, sour cream, very thick yogurt, or mayonnaiseMETHOD:
Put the vinegar into a large non-reactive bowl, and add the shallot, herbs, and salt and pepper, and stir to mix in. Add the mustard and agave syrup and whisk to thoroughly incorporate.
In a thin stream, steadily drizzle in the oil, whisking all the while to emulsify the dressing. Continue until all the oil is gone.
Next, put the labne (or whatever you are using) into the bowl. Whisk until the labne is thoroughly incorporated into the dressing.
Taste the dressing for balance. If needed, add more agave syrup to hit the right sweet/sour balance, or salt and pepper. If the dressing is sweet enough but still rather vinegary, whisk in more of the labne/yogurt/mayonnaise.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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