Veranda on Highlands Harvest Salad

Veranda on Highlands Harvest Salad

For the Vinaigrette

2 Shallots

½ cup White Wine

½ cup Salad Oil

1 sprig Fresh Thyme

1 Bay Leaf

Place all ingredients into a small oven proof dish, cover with tin foil and bake in a 300' oven until shallots are very soft. Remove the shallots from the liquid and strain the remaining aromatics out, reserve both the shallots and the oil

2 cups Apple cider, reduced down to 1 cup

1 tsp. Fresh Sage, chopped

¼ cup Apple Cider Vinegar

Salt, Black Pepper

Combine the cooked shallots, the reduced cider, the cider vinegar and the sage into a blender, puree until smooth. Slowly drizzle in the liquid from cooking the shallots until completely incorporated. Season with the salt and pepper. Reserve.

For the Squash

1 medium Butternut Squash, peeled, seeded and diced into ¼"cubes

1 cup Light Brown Suger

½ cup Cider Vinegar

Salt, Black Pepper

Toss all ingredients in a large bowl. Roast the squash in a 300' oven until the squash are tender and starting to brown slightly around the edges. Remove from the oven, allow to cool, reserve.

For the Rest of the Salad

4 cups Mixed Baby Greens

4 Granny Smith Apples, peeled, cored and sliced into matchsticks

1 medium Red Onion, peeled, sliced very thinly, and rinsed under cool runnig water for five minutes

1 cup Dried Cranberries

½ cup Roasted Pumpkin Seeds

Mix all ingredients in a large bowl, add the butternut squash and the vinaigrette, season and split onto four plates. Enjoy!

Noon Cooking - September 8, 2010