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Autumn Salad with Cranapple Vinaigrette Recipe

on November 15, 2020

Recipe by Chef Jacquie

–Cranapple Syrup Ingredients

  • Quart of apple cider
  • 1 cup fresh cranberries
  • 2 Tablespoons of sugar

–Directions to make Cranapple Syrup

Over medium high heat, combine ingredients in medium sized saucepot.

Bring to a boil and then turn the heat down to low and simmer until a thick syrup consistency is achieved, about 1-1/2-2 cups.  Let it completely cool before using.  Place in a sealed container and place in fridge until ready to use.  Can be made a few days ahead.

–Vinaigrette Ingredients

  • 3 Tablespoons apple cider vinegar (I used Cardena’s Dark Apple Cider Vinegar)
  • 6 Tablespoons extra virgin olive oil (I used Cardena’s Extra Virgin Olive Oil)
  • 7 Tablespoons Cranapple syrup (recipe above)
  • 1 teaspoon minced shallot
  • Pinch of salt and pepper

–Directions to make Vinaigrette

In a jar with a lid, add all ingredients and shake vigorously. Refrigerate until ready to use.

–Salad Ingredients

  • Baby spinach
  • Butter lettuce
  • Granny Smith apples, sliced
  • Pistachios
  • Cranapple Vinaigrette (recipe above)
  • Blue Cheese

Combine all ingredients, except cheese, in a large bowl, toss until everything is coated with vinaigrette.  In the center of a chilled plate, arrange salad in a mound and sprinkle with crumbled Blue cheese on top.

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