Harvest Greens

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Harvest Greens

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