Ingredients
"3 tablespoons white wine vinegar or unseasoned rice vinegar",
"1/4 cup, plus 2 tablespoons sugar",
"1/2 teaspoon salt ( kosher or sea salt )",
"1/2 teaspoon dry mustard (or substitute prepared Dijon mustard)",
"1/4 to 1/3 cup onion (from about 1/2 small onion, peeled and chopped)",
"1/2 cup canola oil (or other neutral-flavored oil such as grapeseed, or use extra virgin olive oil if you prefer)",
"1 3/4 teaspoons poppy seeds",
"1 large head of lettuce (or 5-ounce package mixed baby lettuce, rinsed and spun dry)",
"1 pomegranate (seeded)",
"1 large green apple (cored and sliced or chopped)"
Instructions
Gather the ingredients.
In a blender or mini food processor, combine the vinegar, sugar, salt, mustard, and onion. Pulse several times until well blended. With the machine running, slowly add the oil in a thin stream and blend until emulsified.
Pour dressing into a jar or cruet. Add the poppy seeds and shake well to combine. Store in the refrigerator, shaking well before serving.
Gather the ingredients.
Place the lettuce in a large bowl or arrange on a deep, wide serving platter.
Sprinkle with the pomegranate seeds and add the apple slices or cubes.
Just before serving, drizzle with about 1/4 of the poppy seed dressing and toss gently. Serve the remaining dressing on the side so guests can add more if desired.
Prep: PT15M
Cook: PT0M
Total: PT15M
Serves: 4
