FALL HARVEST CHOPPED SALAD

FALL HARVEST CHOPPED SALAD image

Yield 8 servings

Number Of Ingredients 21

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Salad:
1 c. chopped romaine (I used 4 heads of romaine)
1 c. chopped red cabbage ( I used 1/2 head of red cabbage)
1/2 c. roasted butternut squash cubed
1/2 c. fuyu persimmon
***substituted with dried cherries
1/4 c. pomegranate seeds
1/4 c. poached pineapple quince cubed (I used regular quince)
1 T. mint chiffonade (We added more to taste)
***added crumbled goat cheese
***added toasted pinenuts
Cider Vinaigrette:
(I made 1/2 recipe and had left over for servings for 8)
5 c. minced shallots
2.5 c. apple cider vinegar
10 tsp. finely minced fresh lemon zest
10 tsp. kosher salt (I use fresh ground sea salt)
5 tsp. fresh ground pepper
1/1/4 c. quince poach juice(I doubled this; add more to taste)
5 c. canola oil
10 T. extra virgin olive oil

Steps:

Dressing: Poach quince, I peeled, cored and quartered 4 quince with 3 1/2 cups of water, 1/2 c. sugar, 1/4 c. honey and juice of 1/2 lemon. Prepare liquid first with sugar, honey and lemon start to simmer, add in quince as they are cleaned, simmer for about an hour or until tender. Separate poach juice and save for dressing, cube quince for salad. The quince will develop more flavor if you poach the day or night before) Salad: Mix first 7 ingredients throughly, add in crumbled goat cheese and pinenuts to taste, toss again. Add in desired amount of dressing, salt and pepper to taste, toss and serve.