This dressing is for a beet and kale salad with apples added to it. The cream is to add body and some richness to offset the earthy and tart elements of the dressing.
INGREDIENTS:
¼ cup cider vinegar 1 tablespoon apple cider 1 tablespoon agave syrup or light bodied honey, or to taste 1 teaspoon Dijon style mustard ¼ teaspoon fresh thyme, minced Salt and pepper to taste ¾ cup neutral flavored oil such as grapeseed or sunflower 3 tablespoons cream
METHOD:
Add the thyme to the vinegar, and season with salt and pepper. Add the mustard and whisk in. Allow flavors to marry for 10 minutes.
Whisk in the cider and agave syrup.
Whip the cream in a clean non-reactive bowl until thickened and peaks are just forming. Set aside and keep cool.
Slowly whisk in the oil in a thin steady stream, whisking vigorously to form an emulsion.
Taste for seasoning and sweetness, and adjust if needed. If it is a little tart, remember you will be adding the whipped cream which will tamp down the sharpness a bit.
Add the cream and whisk in, whisking hard to thicken a little more.
Taste by dipping a piece of beet and kale in the dressing and adjusting flavors if need be. Use as needed with a day or two.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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