- 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
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.