Shaved Vegetable Harvest Salad With Hard Cider Vinaigrette

This salad just looks like fall with the festive, earthy colors. Simple to make: just combine the shaved veggies, nuts, dried cherries and herbs in a bowl.
September 01, 2016

Ingredients

  • 5 c shaved or julienne-cut vegetables (suggested vegetables include beets, radishes, carrots,    kohlrabi, Brussels sprouts, fennel and celeriac) use a mandoline slicer for best results
  • 2/3 c chopped walnuts or pecans
  • 2/3 c dried Door County cherries
  • ¼ c chopped fresh Italian parsley, mint leaves or fresh basil leaves
  • 1 c arugula or baby kale
  • 1/4 c pear or apple hard cider
  • 2 tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1 – 2 tbsp Wisconsin maple syrup
  • 1/3 c extra-virgin olive oil
  • salt and pepper to taste

Preparation

Combine the shaved vegetables, nuts, dried cherries and chopped fresh herbs in a large bowl. Toss gently to combine.

Prepare the vinaigrette by placing the hard apple cider, vinegar, Dijon mustard, garlic and maple syrup in a mixing bowl. Gradually add the extra-virgin olive oil.

Toss vegetable mix along with the arugula or kale with the vinaigrette. Season to taste with salt and pepper. Refrigerate any leftover vinaigrette.

Serves 8

Cooking

Watch the Video

Ingredients

  • 5 c shaved or julienne-cut vegetables (suggested vegetables include beets, radishes, carrots,    kohlrabi, Brussels sprouts, fennel and celeriac) use a mandoline slicer for best results
  • 2/3 c chopped walnuts or pecans
  • 2/3 c dried Door County cherries
  • ¼ c chopped fresh Italian parsley, mint leaves or fresh basil leaves
  • 1 c arugula or baby kale
  • 1/4 c pear or apple hard cider
  • 2 tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1 – 2 tbsp Wisconsin maple syrup
  • 1/3 c extra-virgin olive oil
  • salt and pepper to taste
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60