Gala Apple, Goat Cheese, Toasted Walnuts and Chili Cider Vinaigrette
This recipe makes extra vinaigrette, which is also great on grilled veggies, chicken or salmon.
Makes 4 servings
1 head Belgian endive (optional)
6 cups mixed greens
1 apple, thinly sliced
1/3 cup Chili Honey Cider Vinaigrette (recipe follows)
3 ounces goat cheese
1/3 cup toasted walnuts, coarsely chopped
Core the Belgian endive, if using, and slice it lengthwise into thin strips. Place the endive, mixed greens, and apple in a large bowl and toss with 1/3 cup of the vinaigrette to coat well. Serve the salad on a large platter or divide to individual plates. Top with crumbled goat cheese and walnuts. Pass extra dressing on the side if desired.
Chili Honey Cider Vinaigrette
Makes 1 generous cup
1/4 cup Demitri’s Chilies & Peppers Bloody Mary Seasoning
1/4 cup cider vinegar
2 tablespoons local honey
1 tablespoon Dijon mustard
1/2 cup olive oil
In a large bowl whisk ingredients together until well combined. Store refrigerated for up to 2 weeks.
Recipe created by Kathy Casey Food Studios®for Demitri’s Bloody Mary Seasoning