Aim, made this for Thanksgiving this past year for us and I pretty much covered half my plate in it. Since then I have made it at least 10 times ! It's super scrumdiddliumpsious!!
The Dressing:
1/2 c. Shallots ( chop up -it's ok if they are big pieces, then cook slow and low till caramelized)
1/4 c. cider vinegar
1/4 c. honey
3/4 c. canola oil
1T. Dijon mustard
Salt & Pepper to taste
Once the onions have cooled you add everything to a food processor and emulsify - you know, till it's liquid gold! Oh and it will be, so get ready for that!
Now for the Salad itself
I like to use a Spring Mix lettuce or just Spinach
pomegranate seeds
smoked cheese ( I use smoked gouda - I just go to the deli and have them slice me a really thick piece of it to cube up)
Pears - I use red pears and leave the skin on and just cube them up.
Glazed Pecans - you can just usually find these down the dressing isle at the store -near the bacon bits or at Costco . Any kind of glazed nut would be yummy!
Pour the dressing over the whole salad and toss !
For those of you that like exact amounts of what to put in - We Andersons don't roll that way - we put in what looks good to us so. Give it a try . You can't mess this up .
Enjoy!
No comments:
Post a Comment