Agave Poppy Lemon Salad Dressing
Recipe and photo by Tami Ganeles Weiser
servings (1 1/2 cups total)
Prep Time: 5 minutes Cook Time: 0 minutes
This delectable salad dressing first appeared as part of our Roasted Beet, Roasted Celery Root, Grapes, Fresh Fig, and Arugula Salad, but it was just too good not to share it elsewhere!
¼ cup fig vinegar (we use O&Co)
¼ cup agave nectar
Juice and zest of 1 lemon
1 teaspoon kosher salt or smoked salt
½ teaspoon freshly ground white pepper
¾ cup extra virgin olive oil
¼ cup toasted poppy seeds
- In a medium bowl, whisk the vinegar, agave, lemon juice and zest, salt and pepper. Add the oil in a steady stream, whisking constantly to emulsify (if you omit the xanthan gum it will quickly separate). Whisk the poppy seeds into the dressing.
- Drizzle 2 tablespoons of dressing over each salad. Serve immediately.
Click through to find the original salad recipe: Roasted Beet, Roasted Celery Root, Grapes, Fresh Fig, and Arugula Salad.