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Fall Salad with Roasted Shallot-Crown Maple VinaigretteSubmitted by Lydia on October 4, 2011 - 6:29pm
Fall gets so beautiful here at Crown Maple Farm in Dutchess County, NY, and although I love to cook year round, there’s something very comforting about fall food.
In keeping with the fall theme, I wanted to share a recipe with you that I just tried and my family absolutely loved. It’s a fall salad with a dressing made using Crown Maple Medium Amber Syrup. It’s also got crumbled goat cheese and pistachios – try it, I think you’ll love it, too!
Fall Salad with Roasted Shallot-Crown Maple Vinaigrette
2 tablespoons olive oil
1 small shallot
1 clove garlic
1/2 teaspoon Dijon mustard
1 1/2 tablespoons Crown Maple Medium Amber Syrup
2 tablespoons sherry or balsamic vinegar
1 teaspoon salt
Freshly ground black pepper to taste
6 cups loosely packed baby salad greens
1/4 cup coarsely chopped roasted pistachios
2 ounces goat cheese crumbled
To make the vinaigrette, preheat the oven to 400 degrees F. In a small baking dish, combine the olive oil, shallot and garlic. Cover with aluminum foil and roast for 15 minutes, or until easily pierced with a fork. Strain the olive oil and set aside, reserving the shallot and garlic. Let cool.
In a blender or food processor, combine the reserved shallot, garlic, mustard, Crown Maple Medium Amber Syrup, vinegar, and salt. Blend until smooth. With the blender or food processor running, gradually add the reserved olive oil in thin stream. Season with pepper.
In a large bowl, combine the greens and pistachios. Toss with a little of the vinaigrette until lightly coated. Taste and adjust seasoning.
Divide the tossed greens among 4 plates and top with the goat cheese.
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In Lydia’s Kitchen, Turner family chef, mother and pure maple syrup fan Lydia Turner offers a wealth of ideas for using pure Crown Maple Syrup at home. Subscribe and enjoy as Lydia shares recipes, cooking tips and more from noted chefs, her family and the Crown Maple community.