Autumn House Salad
I’m not a big salad in cold weather kind of gal. Give me soups and stews with hunks of bread when the temperature dips below 60 degrees and I’m happy as a clam. On the other hand, sometimes savory, slow cooked meals need a bright counterpart on the plate. In those cases, this is the only salad I want! The candied nuts barely make it to the table, being grabbed by little hands by the fistful. The dried fruit is a pop of sweetness and toothsomeness that is very welcome. The shaved cheese is salty and gives a depth of flavor. The thinly sliced apple or pear gives the perfect fresh crunch. The tart dressing coating tender greens is the perfect backdrop. What I’m trying to say is, this is our house salad and I wouldn't want it any other way. I can’t wait to see you make it your own.
Ingredients:
Makes as many servings as you’d like ;)
Candied nuts/seeds:
A handful of pumpkin seeds, pecans, walnuts or sunflower seeds drizzled with maple syrup and sprinkled with salt toasted in the oven at 300 degrees until just golden
Tart Dressing:
2 tablespoons apple cider or white wine vinegar
1/4 cup olive oil
1 teaspoon grainy or dijon mustard
1 tablespoon honey or maple syrup
1/2 teaspoon salt
fresh black pepper
Salad Assembly:
A few handfuls of your favorite salad greens (I like butter lettuce and arugula)
a handful of dried cranberries, cherries, or figs chopped small
thinly sliced firm pear or apple
shaved parmesan or pecorino cheese
Directions:
In a small jar, combine the dressing ingredients and give it a good shake. Dip your finger in and give it a taste. It should be nice and sharp to contrast with the sweeter toppings. In a bowl, combine the rest of your chosen salad ingredients, tossing them to evenly distribute. Just before serving, pour the dressing over and toss lightly to coat each leaf. Enjoy!
