Spring Mix with Almond Milk Dressing

Spring Mix with Almond Milk Dressing
Serves 2

If the idea of eating a salad with light greens and creamy dressing sounds appealing – you’re in good company. Since January is all about scaling back – just a tad – here’s a dairy free dressing with just as much decadence.

5 ounces spring blend greens
1 bulb fennel, thinly sliced with a few fronds tossed in for good measure
Few sprigs of tarragon, pulled off the stem
1 shallot, roughly cut
1 garlic clove, smashed
1 egg yolk
1 lemon, juiced
¼ cup almond milk
½ cup extra virgin olive oil
1 teaspoon salt
Black pepper, until you see the flecks through the dressing

Combine greens, fennel and tarragon in a large bowl.

In a food processor or blender combine shallot, garlic, egg yolk, lemon juice, almond milk, olive oil, salt and pepper. Blend until emulsified and slightly thicker.

Pour over greens as desired and enjoy.