Autumn Salad with Maple Cidar Vinaigrette
From dugger 18 years ago
- 25 minutes to make
- Serves 8
This is not a quickie. But it is a glorious salad for a holiday dinner or special occasion. Not for the faint at heart.
Ingredients
- BASIC SALAD shopping list
- 10 Ounces spinach leaves, Whole, stems removed shopping list
- 2 Medium bartlett pears (about 2 cups), peeled and quartered shopping list
- 1 Small red onion (about 1 cup), sliced thin shopping list
- 4 Ounces mozzarella cheese, shredded shopping list
- 1 Large egg, boiled and cooled shopping list
- CURRIED walnuts shopping list
- 6 Ounces walnuts, English, halved shopping list
- 2 Tablespoons butter, melted shopping list
- 3 Tablespoons sugar shopping list
- 1/4 Teaspoon ground ginger shopping list
- 1/8 Teaspoon curry powder shopping list
- 1/8 Teaspoon kosher salt shopping list
- MAPLE vinaigrette shopping list
- 1/2 Cup cider vinegar shopping list
- 3 Tablespoons maple syrup shopping list
- 1 1/2 Tablespoons Dijon mustard shopping list
- 1/2 Teaspoon salt shopping list
- 1/4 Teaspoon pepper shopping list
- 1/2 Cup olive oil shopping list
How to make it
- Clean and remove large stems from Spinach Leaves. Tear into 2 inch pieces or use Baby Spinach, loose or bagged. Place in a large bowl for tossing later.
- Cut the ends off of the pears, remove the core and the pith down the center. Slice thin and place aside.
- Peel and slice the red onion. Place aside. Peel and slice the hardboiled egg and set aside.
- Prepare the walnuts as follows. Use bagged walnut halves or chopped walnuts. Preheat oven to 350 degrees. Line a sheet pan or baking dish with foil. Melt butter in a small saucepan. Add in Sugar, Ginger, Curry, and Salt. Stir walnuts in saucepan to coat. Spread Walnuts in a single layer on the foil. Bake at 350 degrees for 10 minutes. Remove and cool on a wire rack. Separate with a fork after cooling.
- Prepare the vinaigrette as follows. Whisk together the first five ingredients in a small bowl (about 3 cup capacity). Gradually whisk in the oil until completely blended. Cover and refrigerate until ready to serve.
- When time to serve, toss together the basic salad ingredients and the curried walnuts. Serve with the vinaigrette on the side to drizzle over the salad.
People Who Like This Dish 23
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- notyourmomma South St. Petersburg, FL
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- Plus 13 othersFrom around the world!
The Rating
Reviewed by 4 people-
Recipes are guidelines, I agree. This is a stunner just as it is written.
notyourmomma
in South St. Petersburg loved it
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This sounds really, really good. Especially the dressing. I may substitute blue cheese for the mozzarella though....
ucred2
in Huntsville loved it
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