R.L. Steamers HARVEST SALAD

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R.L. Steamers HARVEST SALAD

 

 

6 to 8 cups mixed field greens or spring mix

Vinaigrette (see recipe)

1/2 cup chopped Vegetarian Strips fried and drained

1/3 cup crumbled Maytag bleu or Roquefort cheese

1/3 cup dried sweet cherries

Candied pecans (see recipe)

 

Toss greens in bowl with just enough vinaigrette to

coat lightly. Divide among chilled plates. Top greens

with strips, cheese, cherries and candied pecans.

 

Yield: 4 side-dish or 2 main-dish servings.

 

 

VINAIGRETTE

 

1/3 cup pure maple syrup

1/3 cup plus 2 tablespoons apple cider vinegar

1/2 teaspoon chopped fresh shallot

1/4 of a star anise, crushed

1 teaspoon vanilla

Leaves from 1 sprig fresh thyme (about 1/2 teaspoon)

1 cup canola, grapeseed or vegetable oil

Salt

Freshly ground pepper

 

In a blender or food processor, combine syrup,

vinegar, shallot, anise, vanilla and thyme leaves;

process to mix. With machine running, add oil in a

thin drizzle to emulsify. (Vinaigrette should

be slightly thick after oil is added.) Season with

salt and pepper to taste.

 

Yield: 2 cups.

 

Note: Vinaigrette will keep up to 2 weeks in

refrigerator.

 

CANDIED PECANS

 

1/2 cup pecan halves

 

1 tablespoon water

 

2 tablespoons brown sugar

 

Preheat oven to 375 degrees. Toss pecans with water,

then brown sugar. Place nuts on a parchment-lined

baking sheet; bake 5 to 8 minutes, until sugar is

caramelized. Slide parchment with nuts off pan to

cool; set aside.

 

Yield: 1/2 cup.

 

 

 

 

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