Winter Salad With Virtue Cider Rosé Vinaigrette Recipes

Steps:

• In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.
• Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.

Steps:

• In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, 1/2 teaspoon salt, and 1/8 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the greens in a serving bowl and toss them with enough dressing to moisten. Serve immediately.

Steps:

• Heat the oven to 400 degrees and set a rack in the center of the oven.
• Prepare the rice: Bring a medium pot of salted water to a boil. Add the wild rice to the boiling water, reduce the heat to a simmer and cook the rice until tender and most grains have split, 40 to 50 minutes. Drain the rice.
• While the rice cooks, roast the squash: On a baking sheet, toss the squash with the olive oil, paprika and a sprinkle of kosher salt and pepper. Spread the squash into an even layer, then transfer to the oven to roast, stirring a few times, until golden and tender, about 20 to 30 minutes.
• Meanwhile, make the vinaigrette: In a small saucepan, bring the apple cider to a boil over high. Boil the cider until it has reduced to about 1/4 cup, 10 to 15 minutes. Carefully transfer the cider syrup to a jar with a lid (don't put the lid on yet) and let it cool slightly. Add the olive oil, apple cider vinegar, shallot, mustard, salt and pepper. Screw the lid on tightly and shake vigorously to combine. Taste and season with salt and pepper.
• Assemble the salad: Add the cooked rice, roasted squash, radicchio, cherries and parsley to a large bowl. Shake the vinaigrette to combine, then drizzle a few tablespoons over the salad and toss gently to combine. Add more vinaigrette to taste. (You may have a bit of extra vinaigrette; refrigerate it for up to 3 days and toss with other greens or grains.)
• Top the salad with the toasted walnuts and a sprinkle of flaky salt and pepper, and serve immediately.

Steps:

• To create the vinaigrette, in a electric blender, blend shallot, mustard, honey, vinegar, Virtue Cider Rosé, and tarragon on low until combined (20 seconds)
• Slowly incorporate oil to emulsify and season well with salt and pepper
• To begin the poached apples, boil sugar, water, Virtue Cider Rosé and vanilla bean. Transfer 1/3 of the liquid into a bowl and set aside, cooling over another bowl filled with ice
• Peel, core, and slice pears thinly. Add pears to saucepan, simmering gently and covered
• When pears are knife-tender, transfer to cold poaching liquid with a slotted spoon
• To toast the pepitas, toss pumpkin seeds in ¼ tsp olive oil and toast in the oven at 325 degrees F until golden
• Remove from oven, season with salt and coat evenly with 1 to 1 ½ TB honey, cool until room temperature
• For the popped quinoa, heat a large stock pot over medium-high heat, covered until just before it begins to smoke
• Turn off the heat, add 1 tsp of quinoa at a time and shake continuously until kernels pop. Be careful not to turn them black! This process will happen relatively quick. Pop until desired amount is created
• To compose the salad, gently toss mixed greens, endive, poached pears and toasted pepitas with a light drizzling of the vinaigrette
• Sprinkle the popped quinoa over top with crumbled goat cheese or Boursin
• Serve immediately with the rest of the dressing on the side