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shallot Dijon mustard honey vinegar Virtue Cider fresh tarragon canola oil sugar water Virtue Cider vanilla pumpkin seeds canola oil salt honey endive quinoa cheese
Viewed: 31 - Published at: 8 years agoIngredients
- 1 tablespoon Shallot, Minced
- 1 tablespoon Dijon Mustard
- 2 tablespoon Honey
- 2 tablespoons Champagne Vinegar
- 1 cup Virtue Cider Rose
- 2 tablespoons Fresh Tarragon, Chopped
- 3 1/2 cups Canola Oil
- 1 1/2 cups Sugar
- 1 cup Water
- 2 1/2 cans Virtue Cider Rose
- 1 Vanilla Bean, Sliced in Half Lengthwise
- 1 cup Pumpkin Seeds, Raw
- 1/2 cup Canola Oil
- 1 teaspoon Salt
- 1 1/2 tablespoons Honey
- 1 package Mixed Greens
- 1/2 cup Endive, Washed and Leaves Separated
- 1/2 cup Quinoa
- 1/4 cup Goat or Boursin Cheese, Crumbled
Method
- To create the vinaigrette, in a electric blender, blend shallot, mustard, honey, vinegar, Virtue Cider Rose, 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 Rose 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 1/4 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 1/2 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