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Published: Tuesday, 9/19/2006

Mesclun Salad with Cranberries and Apples

For the cider vinaigrette:

2 tablespoons minced shallot

2 teaspoons Dijon mustard

cup apple cider

3 tablespoons cider vinegar

cup vegetable oil

Salt and black pepper to taste

For the salad:

cup dried cranberries

cup carrot, fi nely julienned

cup Granny Smith apple, fi nely

julienned

2 cups mesclun (baby fi eld greens),

cleaned

cup almonds, sliced or slivered and

toasted

Combine all ingredients for the Cider Vinaigrette,

whisking together. Correct (adjust to taste) the seasoning.

Marinate cranberries, carrots, and apples in cider

vinaigrette for 15 minutes. When ready to serve, add the

mesclun and toss. Garnish with toasted almonds.

Yield: 4 servings

Source: American Regional Cuisine, Second Edition



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