Winter Salad With Virtue Cider Rosé Vinaigrette Recipes

WINTER SALAD WITH MAPLE CIDER VINAIGRETTE

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
• Place pecan halves in a small bowl and toss with melted butter.
• In a larger bowl, stir together the sugar and spices. Add the pecans and toss to coat.
• Spread pecans in a single layer on the prepared pan and bake for 10 to 13 minutes, or until lightly browned.
• Cool in pan on a wire rack for 20 minutes, then separate the pecans with a fork.
• In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Pour the olive oil into the bowl in a slow stream, whisking as you go until the vinaigrette is well blended and emulsified.
• Combine the salad greens, sliced apple, red onion, and blue cheese in a large salad bowl.
• Drizzle with desired amount of Maple-Cider Vinaigrette, gently tossing to coat.
• Sprinkle with candied curried pecans and additional blue cheese, if desired.

WINTER GREEN SALAD WITH APPLE CIDER HONEY VINAIGRETTE

Steps:

• In a small bowl (or mason jar), whisk (or seal with lid and shake) together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference.
• In a large bowl, combine the salad ingredients, then drizzle the desired amount of vinaigrette on top. Toss to combine. Best served immediately.

WINTER SALAD WITH CITRUS VINAIGRETTE

Steps:

• Place all of the salad ingredients in a large bowl. Set aside.
• Place all of the dressing ingredients in a mason jar, seal the lid, and shake until completely combined. Drizzle over the salad, toss, and serve immediately.

GARDEN SALAD WITH APPLE CIDER VINAIGRETTE

Steps:

• In a bowl or jar with a tight fitting lid combine cider, vinegar, honey, cinnamon, oil, salt and pepper. In a large bowl, toss lettuce, berries, apples, and blue cheese with enough dressing to coat. Season with salt and pepper and serve.

FRISEE SALAD WITH WARM VINAIGRETTE

Steps:

• Fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off; set aside and keep warm.
• Put the bacon and shallots into a cold skillet with a tablespoon of olive oil and cook over medium heat until the bacon is browned and crisp; be careful not to let it burn. Remove with a slotted spoon, drain on paper towels, and set aside. Meanwhile, get a jar with a tight fitting lid. Add the mustard, remaining 4 tablespoons olive oil, red wine vinegar, and lemon juice. Shake well to combine the ingredients, add the chives, taste, and season with salt and pepper.
• Put the frisee into a large bowl and toss it with the dressing the cooked bacon and shallots. To serve, place a large mound of salad onto a plate and top with a poached egg. Garnish with some chives and a drizzle of olive oil.

WINTER SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• For the Salad:.
• Combine the spinach, lettuce, orange, apple, kiwifruit (if using), and pecans in a large bowl; toss gently.
• Pour Raspberry Vinaigrette over the spinach mixture just before serving.
• For the Vinaigrette:.
• Combine all ingredients in a jar; cover tightly, and shake vigorously. Cover and chill thoroughly. (Makes 1 cup of vinaigrette).

SALAD WITH VINAIGRETTE

Steps:

• In a salad bowl, toss the greens, tomato, cucumber and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle dressing over salad just before serving.

FALL SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
• Core and julienne one pear, core and dice the other.
• In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
• Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.

VINAIGRETTE SALAD

Steps:

• In a small bowl, combine the vinegar, sugar, salt, seasoned salt and pepper. Gradually whisk in oil. In a large bowl, combine lettuces and onion if desired. Serve with dressing.

CIDER VINAIGRETTE

Steps:

• Boil cider in a small heavy saucepan until reduced to about 1/3 cup, 12 to 15 minutes.
• Whisk together reduced cider, shallots, vinegar, and mustard with 1/4 teaspoon each of salt and pepper. Add oil in a slow stream, whisking until combined.

ROSE'S VINAIGRETTE

Steps:

• In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.
• Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

Steps:

• Heat oven to 400°F.
• In a large bowl, combine squash, 2 tablespoons oil, maple syrup, 1 teaspoons salt, and 1/2 teaspoons pepper. toss well, then spread squash evenly over a baking sheet.
• Roast squash until tender, turning once, 15-20 minutes. Add cranberries to pan for the last 5 minutes.
• While squash is roasting, in a samll saucepan, combine apple cider, vinegar and shallots. Bring to a boil over medium-high heat, then cook for 6 - 8 minutes or until liquid is reduced to about 1/4 cup.
• Remove saucepan from heat and whisk in mustard, remaining 1/2 cup olive oil, and remaining 1 teaspoons salt and 1/2 teaspoons pepper.
• Place arugula in a large serving bowl. Add roasted squash mixture, walnuts and parmesan. Spoon just enough vinaigrette over salad to moisten, then toss well.
• Sprinkle with salt and pepper and serve immediately.

WINTER GREEN SALAD WITH HONEY-APPLE CIDER VINAIGRETTE

Steps:

• Place greens, fennel, apple, and walnuts in a large bowl; add vinaigrette and toss to combine. Season with salt and pepper.

WINTER SALAD WITH VIRTUE CIDER ROSé VINAIGRETTE

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