Shaved Vegetable Salad with Pear Vinaigrette
Ingredients
FOR THE VINAIGRETTE
4 tablespoons American Spoon Spiced Pear Conserve or Bartlett Pear Preserves
3 tablespoons white wine vinegar
¼ cup extra virgin olive oil
salt and pepper to taste
FOR THE SALAD
8 cups mixed, hardy lettuces, washed
3 cups mixed shaved vegetables (like Brussels sprouts, radishes, fennel, celery, beets)
2 ½ cups roasted squash (like acorn or butternut)
2 cups American Spoon Candied Pecans
1 ½ cups croutons
1 ½ cups crumbled blue cheese
1 cup American Spoon Dried Tart Cherries
½ cup mixed herbs (like dill, parsley, celery leaves, fennel fronds, thyme)
salt, pepper, and vinaigrette to taste
Instructions
Difficulty: Easy
Preparation Time: 20 minutes + roasting time for squash
To make the vinaigrette, in a small bowl whisk together the pear conserve (or preserves), vinegar, salt and pepper. Continue whisking while drizzling in the extra virgin olive oil. Place the mixed lettuce into a large serving bowl. Add the shaved vegetables and roasted squash, then top with candied pecans, croutons, blue cheese, cherries, and herbs. Add salt and pepper to taste, then drizzle desired amount of vinaigrette over salad and toss to coat.
