butternut squash & kohlrabi salad

serves four people

one of my favorite dishes here at the goat is our kohlrabi salad with ginger dressing. it is sort of an homage to the classic salad you can get at sushi restaurants, but with yummy nuts and cheese and olives and mint and….in this version- shaved butternut squash (it is just darn tasty when raw.)

2 heads red oak lettuce, cut into 2 inch strips, cleaned and washed
1 head kohlrabi, peeled, quartered and shaved very thin on a mandolin
1 small head fennel, halved, core cut out and shaved thin on a mandolin
12 ea. shiitake mushrooms, stems discarded, tops cut in half
2 tbsp canola oil
1/4 cup evalon cheese, shaved
2 tbsp mint, torn into small pieces
1/4 cup nicoise olives, finely chopped
1 ea. (approximately one cup) small butternut squash, peeled, seeded and peeled into shavings
1/4 cup slivered almonds, toasted
1 ea. pear, shaved on a mandolin
1/8 cup ginger dressing (recipe below)
salt and pepper

1) toss mushrooms in oil, salt and pepper. roast at 300 degrees until wilted and slightly colored, about 15 minutes. set aside and let cool.
2) mix all ingredients together in a large mixing bowl. top with ginger dressing, plate and serve.

ginger dressing

1/2 cup minced peeled fresh ginger (about 3 ounces)
1/2 cup minced shallot
2 tablespoons Dijon mustard
2 tablespoons white balsamic vinegar
1 egg yolk
1 tablespoon soy sauce
1 tablespoon maple syrup
1 cup grapeseed or blended oil (half vegetable, half olive oil)
salt
freshly ground black pepper

1) in a blender, combine the ginger, shallot, mustard, vinegar, yolk, soy sauce, and syrup. on low speed, slowly drizzle in the grapeseed oil until the dressing is smooth and thickened. season with salt and pepper. cover and refrigerate until needed.