WINTER SALAD WITH VIRTUE CIDER ROSé VINAIGRETTE
Categories Apple Cheese Fruit Leafy Green Salad Salad Dressing Backyard BBQ Cocktail Party Easter Father's Day Mother's Day Picnic Spring Summer Appetizer Dinner Lunch Side Bake No-Cook Poach Healthy Low Cal Low Sodium Wheat/Gluten-Free Vegetarian
Number Of Ingredients 19
Steps:
- To create the vinaigrette, in a electric blender, blend shallot, mustard, honey, vinegar, Virtue Cider Rosé, and tarragon on low until combined (20 seconds)
- Slowly incorporate oil to emulsify and season well with salt and pepper
- To begin the poached apples, boil sugar, water, Virtue Cider Rosé and vanilla bean. Transfer 1/3 of the liquid into a bowl and set aside, cooling over another bowl filled with ice
- Peel, core, and slice pears thinly. Add pears to saucepan, simmering gently and covered
- When pears are knife-tender, transfer to cold poaching liquid with a slotted spoon
- To toast the pepitas, toss pumpkin seeds in ¼ tsp olive oil and toast in the oven at 325 degrees F until golden
- Remove from oven, season with salt and coat evenly with 1 to 1 ½ TB honey, cool until room temperature
- For the popped quinoa, heat a large stock pot over medium-high heat, covered until just before it begins to smoke
- Turn off the heat, add 1 tsp of quinoa at a time and shake continuously until kernels pop. Be careful not to turn them black! This process will happen relatively quick. Pop until desired amount is created
- To compose the salad, gently toss mixed greens, endive, poached pears and toasted pepitas with a light drizzling of the vinaigrette
- Sprinkle the popped quinoa over top with crumbled goat cheese or Boursin
- Serve immediately with the rest of the dressing on the side
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