HARVEST FRUIT & GOAT CHEESE SALAD WITH APPLE CIDER VINAIGRETTE
APPLE CIDER VINAIGRETTE
1 cup pure apple cider
1/3 cup apple cider vinegar
1/3 cup canola oil
1 Tablespoon dark brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon Dijon mustard
1/2 cup shallots, finely chopped
20-24 ounces mixed greens, hearts of romaine and spinach or any combination
1 small green apple, cored and very thinly sliced
1 small red apple, cored and very thinly sliced
1 small red or green pear, cored and very thinly sliced
5 ounces dried cranberries
1 cup red onion, thinly sliced
1 1/2 cup walnuts, toasted
4-6 ounces goat cheese, crumbled
In a medium bowl, whisk vinaigrette ingredients until thoroughly blended. Refrigerate until serving time.
In a large bowl, toss mixed greens with apples, pear, cranberries and red onion. Sprinkle with walnuts and crumbled goat cheese right before serving. Enjoy with apple cider vinaigrette.
Makes 8 large salad servings with vinaigrette to taste. Store any left over dressing in fridge in an airtight container.