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Autumn Salad with Maple & Spiced Pear Vinaigrette

 

I know, I know… Two maple recipes in one week? Yes, I do like maple in the fall! This salad is a great side dish for Thanksgiving or as a quick lunch option. The vinaigrette can be stored in the fridge to quickly use when assembling salad for just one meal at a time. The blue cheese can be swapped for feta, goat cheese, mozzarella, aged cheddar, or whatever sounds good to you (or whatever is about to get moldy in the fridge, let’s be honest!) Regular balsamic vinegar would be a good swap for the spiced pear version, though I’d highly recommend a flavored vinegar for the extra pizzaz.

 

Autumn Salad with Maple & Spiced Pear Vinaigrette

Vinaigrette ingredients:

  • 1/2 cup good quality olive oil
  • 1/4 cup spiced pear flavored balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tbsp stone ground mustard
  • Salt & pepper to taste

Salad ingredients:

  • About 6-8 cups of mixed lettuce
  • 2 pears, chopped and peeled, if you prefer
  • 1/2 cup pecans
  • 1/3 dried cranberries
  • 3 oz blue cheese, crumbled

Instruction:

  1. Add all vinaigrette ingredients to a bowl and whisk together, or add to a dressing mixer and shake to combine.
  2. Put salad into a bowl and top with pears, pecans, cranberries, and blue cheese. Do not mix or all the toppings will fall to the bottom.
  3. Drizzle with vinaigrette and serve.

Lime Dill Vinaigrette

Mix with 3 parts Lime Infused Sunflower oil to 1 part Dill Rhubarb Vinegar. For example, use 1/4 cup of oil and 1 tablespoon of the vinegar. Now, this is the important part: Shake well. I use Progressive’s dressing shaker and then store it in the container. If my container is being used I just go ahead and whisk well. The mini whisk works best for this amount. (I really should just go get another container)…nonetheless, you will end up with a beautifully emulsified dressing to drizzle over chicken, fish, salad and whatever else you dream up.

 

Serving suggestion:

 

Drizzle over raw chicken breasts, sprinkle on a little Golden Fig Dynamite Herbs. Wrap in foil or parchment paper and pop into the oven for about 20 minutes at 400 degrees. Remove from oven, let rest for about 5 minutes slice and serve over a bed of fresh greens…add some scallions, cilantro or any herb of your choice. Use remaining dressing to drizzle over your salad.   Enjoy your refreshing summer salad!

Recipes

Lime Dill Vinaigrette

Mix with 3 parts Lime Infused Sunflower oil to 1 part Dill Rhubarb Vinegar. For example, use 1/4 cup of oil and 1 tablespoon of the vinegar. Now, this is the important part: Shake well. I use Progressive’s dressing shaker and then store it in the container. If my container is being used I just go ahead and whisk well. The mini whisk works best for this amount. (I really should just go get another container)…nonetheless, you will end up with a beautifully emulsified dressing to drizzle over chicken, fish, salad and whatever else you dream up.

 

Serving suggestion:

 

Drizzle over raw chicken breasts, sprinkle on a little Golden Fig Dynamite Herbs. Wrap in foil or parchment paper and pop into the oven for about 20 minutes at 400 degrees. Remove from oven, let rest for about 5 minutes slice and serve over a bed of fresh greens…add some scallions, cilantro or any herb of your choice. Use remaining dressing to drizzle over your salad.   Enjoy your refreshing summer salad!