Kohlrabi, Apple and Shitake Salad

Inspired by Girl and the Goat in Chicago, where Markus and I had dinner on Sunday 5 Jan, 2013 ... I am recreating this from the memory lingering on my tastebuds!

INGREDIENTS:

1 kohlrabi, sliced thinly
red apple, sliced thinly
toasted almond slices
shitake mushrooms (fresh), blanched
salad greens

1 1/2 tsp Dijon mustard
1 TBS mayonnaise
1 tsp soy sauce
1 tsp pure maple syrup
2 TBS minced shallot
2 TBS minced peeled ginger
1 TBS white / light vinegar
1/4 cup grapeseed oil or other light oil
salt & pepper

INSTRUCTIONS:

1. Preheat the oven to 350°. Spread the almonds on a pie plate and toast for about 7 minutes, until golden. Let cool.
2. In a food processor or blender, combine the ginger, shallot, vinegar, mayonnaise, mustard, soy sauce and maple syrup and puree. With the blender on, add the grapeseed oil in a thin stream and blend until creamy. Season the dressing with salt and pepper.
3. In a large bowl, toss the kohlrabi with the apple, shitake, toasted almonds and dressing. Season with salt and pepper and toss to coat. Add the salad greens and toss gently. Serve right away.

ALTERNATIVE:
Kohlrabi, Fennel and Blueberry Salad

• 1 bulb kohlrabi, peeled and very thinly sliced on a mandoline
• 1 fennel bulb, trimmed and thinly sliced on a mandoline
• 2 ounces semifirm goat cheese, shaved or sliced thin (1/2 cup)
• 1 cup blueberries
• 2 tablespoons torn mint leaves