Sauté 12 oz white onion in a little olive oil until caramelized. Purée with 2 oz red wine vinegar, 2 oz grainy Dijon mustard, 4 oz mayonnaise, 4 oz green peppercorns, 1 oz honey, 1 oz fresh chopped parsley, ¼ tsp wasabi powder and 2 tsp lemon juice. Slowly drizzle in 16 oz olive oil until it emulsifies. Makes 1 qt. Toss with spinach, red peppers and bacon, sprinkled with crumbled goat cheese and toasted pine nuts.
Chef Dean Yawney, Intermezzo Restaurant, 3206 34th Ave, Vernon, 250-542-3853. On your first visit, have Dean’s Moroccan lamb with the 21 herbs & spices.