HARVEST GREENS WITH CHILI CIDER VINAIGRETTE

HARVEST GREENS WITH CHILI CIDER VINAIGRETTE

Gala Apple, Goat Cheese, Toasted Walnuts and Chili Cider Vinaigrette This recipe makes extra vinaigrette, which is also great on grilled veggies, chicken or salmon.

Serves 4

INGREDIENTS

1 head Belgian endive (optional)
6 cups mixed greens
1 apple, thinly sliced
1/3 cup Chili Honey Cider Vinaigrette (recipe follows)
3 ounces goat cheese
1/3 cup toasted walnuts, coarsely chopped

DIRECTIONS

Core the Belgian endive, if using, and slice it lengthwise into thin strips. Place the endive, mixed greens, and apple in a large bowl and toss with 1/3 cup of the vinaigrette to coat well. Serve the salad on a large platter or divide to individual plates. Top with crumbled goat cheese and walnuts. Pass extra dressing on the side if desired.

Chili Honey Cider Vinaigrette
1/4 cup Demitri’s Chilies & Peppers Bloody Mary Seasoning
1/4 cup cider vinegar
2 tablespoons local honey
1 tablespoon Dijon mustard
1/2 cup olive oil

In a large bowl, whisk ingredients together until well combined. Store refrigerated for up to 2 weeks.

Recipe created by Kathy Casey Food Studios®for Demitri’s Bloody Mary Seasoning

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