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Dairy
Easy
6 Servings
Allergens 
1 Hour, 20 Minutes
Diets
This creamy balsamic dressing is my take on the popular restaurant version. It’s the perfect balance of sweetness, garlic, and vinegar. Recently, I’ve been adding ginger too (thanks to the Jus by Julie dressings for the inspiration). This dressing also makes a great dip and is good on almost any salad. Make sure to try a meat version with grilled chicken instead of cheese.
2 cloves garlic, grated
1 teaspoon freshly grated ginger
3 tablespoons packed light brown sugar
3 tablespoons Gefen Mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon ground black pepper
3/4 teaspoon garlic powder
1/2 cup Tuscanini Balsamic Vinegar
3/4 cup Gefen Extra-Virgin Olive Oil
2 large Japanese sweet potatoes
2 large beets, peeled and cut in 1/2-inch pieces
1 tablespoon Gefen Extra-Virgin Olive Oil
Kosher salt, to taste
pepper, to taste
6–8 cups mixed greens, arugula, kale, or red-leaf lettuce
1 avocado, cubed
1/4 cup crumbled goat cheese, Ta’amti Feta Cheese, or bleu cheese
2/3 cup chopped candied nuts
In a small bowl, whisk together garlic, ginger, sugar, mayonnaise, lemon juice, mustard, salt, pepper, and garlic powder. Mix in balsamic vinegar.
Use an immersion blender to blend the dressing. With the blender running, slowly drizzle in oil and continue blending until slightly thickened. Transfer to a container and refrigerate until ready to use.
Preheat oven to 350 degrees Fahrenheit.
Place sweet potatoes on a rimmed baking sheet. Cook 35–45 minutes, until softened but still firm enough to retain their shape when sliced.
Raise oven temperature to 400 degrees Fahrenheit.
Place beets on a rimmed baking sheet. Drizzle with oil and sprinkle with kosher salt and pepper to taste. Roast 30–40 minutes, until lightly browned and softened.
Place greens on a large platter. Drizzle with about 1/4 cup dressing and toss gently, directly on the platter. Arrange sweet potatoes, beets, avocados, cheese, and nuts over the greens. Drizzle with more dressing and serve.
Photography and Styling by Chay Berger
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