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, ...
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