Try this feta dressing as a sauce for roasted veggies or even slathered on your favorite grilled meat. And as a sauce, it’s glorious paired with hot, sizzling frites.

In a medium sauté pan, heat 2 tablespoons of the olive oil over medium heat and add the ginger. Cook gently to sweat, about 5 minutes. Set aside. In a blender, combine the heated ginger and oil, rice vinegar, feta, molasses, honey, parsley, ground fennel, and queso fresco until combined. When mixture is smooth, drizzle the remaining 2 cups olive oil into the blender while the motor is running to emulsify all ingredients.

Remove the mixture to a medium bowl and stir in the scallions to finish. (If the dressing seems too chunky, thin with a bit of cream.) Place the escarole and arugula in a large serving bowl and toss with some of the dressing, adding more as desired. Serve promptly.

By Adam Kreisel, executive chef at Tipica, in Salt Lake City, Utah
Photography by Adam Finkle