<strong>Fall Harvest Salad with Cider Vinaigrette</strong>

Prep Time: 0:20

Cook Time: 0

Serves: 6

This salad has a lovely balance of flavours and textures. Add grilled chicken to make it a main dish.

Ingredients

• 1 Tbsp maple syrup

• 1 Tbsp apple cider (fermented)

• 1 Tbsp apple cider vinegar

• 1 tsp Dijon Mustard

• 1 tsp kosher salt

• 1⁄4 tsp black pepper, freshly ground

• 2 Tbsp Olive oil

• 3 Tbsp uncooked shallot(s), chopped

• 6 cup(s) mixed greens

• 6 cup(s) uncooked radicchio, thinly sliced

• 3 medium fresh apple(s), Honeycrisp, thinly sliced into matchsticks

• 1⁄2cup(s)uncooked celery, thinly sliced

• 1⁄3cup(s)chopped pecans, toasted

• 1⁄3cup(s)blue cheese, crumbled

Instructions

1. To make vinaigrette, in a medium bowl, whisk together maple syrup, apple cider, vinegar, mustard, salt and pepper; slowly drizzle in oil and continue whisking to blend. Stir shallots into dressing; set aside.

2. In a large serving bowl, toss together greens, radicchio, apples and celery.

3. When ready to serve, give vinaigrette a stir and toss with salad; serve garnished with pecans and blue cheese.

Notes
Serving size: 2 cups salad mixture and 1 Tbsp vinaigrette