Autumn Salad With Maple Cidar Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is not a quickie. But it is a glorious salad for a holiday dinner or special occasion. Not for the faint at heart. Ingredients:
basic salad |
10 ounces spinach leaves, whole, stems removed |
2 medium bartlett pears (about 2 cups), peeled and quartered |
1 small red onion (about 1 cup), sliced thin |
4 ounces mozzarella cheese, shredded |
1 large egg, boiled and cooled |
curried walnuts |
6 ounces walnuts, english, halved |
2 tablespoons butter, melted |
3 tablespoons sugar |
1/4 teaspoon ground ginger |
1/8 teaspoon curry powder |
1/8 teaspoon kosher salt |
maple vinaigrette |
1/2 cup cider vinegar |
3 tablespoons maple syrup |
1 1/2 tablespoons dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup olive oil |
Directions:
1. Clean and remove large stems from Spinach Leaves. Tear into 2 inch pieces or use Baby Spinach, loose or bagged. Place in a large bowl for tossing later.
2. Cut the ends off of the pears, remove the core and the pith down the center. Slice thin and place aside.
3. Peel and slice the red onion. Place aside. Peel and slice the hardboiled egg and set aside.
4. Prepare the walnuts as follows. Use bagged walnut halves or chopped walnuts. Preheat oven to 350 degrees. Line a sheet pan or baking dish with foil. Melt butter in a small saucepan. Add in Sugar, Ginger, Curry, and Salt. Stir walnuts in saucepan to coat. Spread Walnuts in a single layer on the foil. Bake at 350 degrees for 10 minutes. Remove and cool on a wire rack. Separate with a fork after cooling.
5. Prepare the vinaigrette as follows. Whisk together the first five ingredients in a small bowl (about 3 cup capacity). Gradually whisk in the oil until completely blended. Cover and refrigerate until ready to serve.
6. When time to serve, toss together the basic salad ingredients and the curried walnuts. Serve with the vinaigrette on the side to drizzle over the salad.
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