The epitome of a Fall Harvest Salad. This is what happens on a Wednesday night, with a fridge load of this week’s CSA, and some leftover dribbles.

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Fall Harvest Salad

Ingredients

    Salad
  • any and all greens, I used a spicy mix (arugula, tat soi, etc.) with a classic baby green mix, but you could even throw in torn turnip or beet greens, kale, you name it!
  • 1/2 head of broccoli, diced finely to the point where the florets break apart to adventure through the greens
  • 1 minced hot wax pepper, or banana pepper, or heck, bell pepper if they're still on the vine and you're not a fan of spice!
  • 1 apple, diced
  • 1 pear
  • 1/2 cup toasted and crushed hazelnuts
  • 1 bunch torn basil
  • Dressing:
  • Raspberry cordial - 2 tbs. raspberry cordial
  • Extra virgin olive oil - 3 tbs.
  • Dijon mustard - 1 tbs. dijon mustard to paste it up!
  • Balsamic vinegar - 1.5 tbs.
  • Salt and Pepper - S&P to taste
  • Thyme and Rosemary - Thyme and Rosemary to taste
  • Raspberry Cordial:
  • Raspberry syrup - 1 bottle or raspberry syrup (pure, no high fructose corn syrup!)
  • Water - 1 liter
  • Vodka - 1 big bottle of vodka

Instructions

    Dressing:
  1. Shake and dress before eating.
  2. Raspberry Cordial:
  3. Mix and keep on hand to pour over dessert. This was lathered on a freshly-baked bread pudding, also gifted by Connie.
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