Dinner Salad

Prep time: 20 minutes
Makes: 8 – 10 servings

Vinaigrette

1 Small shallot, finely diced
1 teaspoon Honey or maple syrup
1 teaspoon Mustard (walnut, Dijon or herb variety)
2 teaspoons Quality vinegar (cider or Banyuls)
¼ teaspoon Sea salt
½ teaspoon Black pepper, freshly ground
3 tablespoons Grapeseed oil

Salad

1 head Red leaf lettuce, washed, dried and torn into bite sized pieces
¼ cup Preserved pears, figs or apricots, diced
½ cup Peppered walnuts, chopped
¼ cup Blue cheese, crumbled

1. Assemble the vinaigrette:

Using a blender, immersion blender or small food processor
-Combine all ingredients in machine.
-Process until just blended.

By hand

-Combine all vinaigrette ingredients except oil in a small bowl.
-Drizzle in oil slowly while whisking continuously to create temporary emulsion of oil and acid.
-Taste and adjust with salt, pepper and additional vinegar to taste.

2. Prepare salad:

-Place salad ingredients in a large salad bowl.
-Add a portion of the vinaigrette and toss thoroughly.
-Add more vinaigrette until greens are coated, but not saturated.

-Serve immediately.

Notes

-This recipe serves 8 – 10 for Thanksgiving (considering the large quantity of other food at the table).
-Add the dressing just prior to serving dinner, otherwise greens will be wilted and soggy.
-It is possible to make the vinaigrette in advance and chill. The oil will separate out, so simply mix again by whisking prior to adding to the salad.