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Summer Vegetable Salad with Apple Cider & Butter Vinaigrette

This delicious (and healthy!) recipe from Blue Heron’s Brian Williams is a salad that pulls inspiration from summer and fall with asparagus and its delicious apple cider and butter vinaigrette. Serves 6.

 

Ingredients

Salad

  • 6   cups mixed greens (with frisée included)
  • ¼  cup shaved red onion
  • 1   medium pear, cored and thinly sliced
  • 1   cup fresh green beans,poached and cooled
  • 1   dozen asparagus spears, poached and cooled
  • 3   grilled ears of corn, cooled, kernels
  • 3   medium-boiled eggs (place in cold water, bring to boil and turn off heat. Let sit in hot water for 8 minutes, place in ice water.)
  • 6    ounces goat cheese
  • 12  ounces smoked salmon, flaked with bones removed

 

Vinaigrette

  • 4    cups apple cider vinegar, reduce 4 cups to 6 oz.
  • ½   cup honey
  • about an inch of fresh ginger root, finely chopped
  • 1    teaspoon curry powder
  • 1    tablespoon fresh tarragon, chopped
  • 1    teaspoon Dijon mustard
  • 4    tablespoons butter, softened

Preparation

Reduce vinegar to glaze. While still warm, add honey to melt. Add rest of ingredients. Evenly divide salad ingredients on six plates (cutting medium-boiled eggs in half lengthwise). Drizzle liberally with warm dressing and serve.