From: Executive Chef Albert Paris, Zanzibar Blue, Philadelphia. Yield: 4 servings. 1/4 cup safflower oil 3 Tbsp. sour cream 2 Tbsp. honey 1 Tbsp. white vinegar 1 Tbsp. poppy seeds 1 tsp. lemon juice 1/2 tsp. salt 1/8 tsp. ground black pepper 8 cups mixed salad greens, such as Bibb lettuce, tatsoi and Belgian endive 1 cup fresh blueberries 2 oz. (about 1/2 cup) Gorgonzola cheese, crumbled To prepare poppy seed dressing: In a blender container, combine oil, sour cream, honey, ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.