Grilled Kohlrabi with Dijon Vinaigrette

Ingredients

• ½ cup canola oil
• ¼ cup Dijon mustard
• ¼ cup apple cider vinegar
• 1 shallot, roughly chopped
• 2 cloves garlic
• 1 tbsp liquid honey
• 1 tbsp fresh thyme leaves or 1 tsp dried thyme, crumbled
• 1 tsp smoked paprika
• 1 tsp salt, divided
• 1 tsp freshly ground pepper, divided
• 6 thinly sliced peeled medium kohlrabi (¼ inch)
• 1 tbsp canola oil
• 1 tsp grated lemon peel, optional

Directions

1. Preheat natural gas barbecue to medium-high heat for 5 – 10 minutes.
2. To make dressing, combine ½ cup oil, Dijon mustard, vinegar, shallot, garlic, honey, thyme, paprika, ½ tsp salt and ½ tsp pepper in a mini food processor; purée until smooth.
3. Toss kohlrabi with 1 tbsp oil, ½ tsp salt and ½ tsp pepper. Grill kohlrabi until tender, but still slightly crunchy, about 3 minutes per side.
4. Garnish with lemon peel. Drizzle dressing over grilled kohlrabi or serve on the side.