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
2 cups mesclun (baby fi eld greens),
cup almonds, sliced or slivered and
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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