Autumn Salad with Apple Cider Vinaigrette
courtesy of Mary Wolarik
For the vinaigrette
1/2 cup apple cider
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons agave nectar or honey
1 teaspoon pure maple syrup
1/8 teaspoon ground cinnamon
1/2 teaspoon kosher salt freshly ground pepper, to taste
For the autumn salad
five ounces spring mix, baby greens, or salad greens of your choosing 1/4 cup pumpkin seeds (I like the salted variety, but you can use unsalted) 1/4 cup dried cranberries 1/2 red onion, sliced very thin (optional) 1/4-1/2 cup crumbled goat cheese (use more or less depending on your preference) apple cider vinaigrette
Directions for the vinaigrette
you can either do this the proper way, or the lazy way. here's how to do both:
proper: whisk all ingredients except for the olive oil in a bowl. slowly drizzle in the olive oil a few drops at a time while whisking continually until the vinaigrette emulsifies and thickens.
lazy way: pour all ingredients in a jar with a tight-fitting lid. screw the lid on tightly, and shake it like a Polaroid picture.
the vinaigrette will keep, stored in an airtight jar in the fridge for up to a month. it may solidify in the fridge, but just leave it out for a half an hour or so before using to let it come to room temperature. then, just shake it up and enjoy!
Copyright 2013 KCTV (Meredith Corp.) All rights reserved.