Fall Salad with Maple Mustard Vinaigrette

Ingredients

Maple Mustard Vinaigrette

1 cup of whole grain mustard
2 shallots
1/2 teaspoon of fresh thyme, chopped fine
3 cups of pure maple syrup
2 cups of apple cider vinegar
4 cups of blended oil (75% canola and 25% extra virgin)
salt
pepper

Fall Salad

spinach leaves
diced honey crisp apples
spiced pecans
dried cranberries
red onion
toasted sage goat cheese
roasted butternut squash
Maple Mustard Vinaigrette
grilled herb rubbed beef tenderloin

Instructions

Maple Mustard Vinaigrette

Place all the ingredients in blender, except oil.

While blending the ingredients, slowly add the oil.

Season to taste.

Fall Salad

Combine all the ingredients.

Add on grilled herb rubbed beef tenderloin.

Top with some of the Maple Mustard Vinaigrette.

Edible Kitchen at the Sunday Market: Chef Devin Malcolm of Saffire

At the age of 8, Chef Devin Malcolm was already busing tables at his hometown diner in Sleepy Hollow, New York. Since then, this New York transplant has been commanding some of th...

Ingredients

Maple Mustard Vinaigrette

1 cup of whole grain mustard
2 shallots
1/2 teaspoon of fresh thyme, chopped fine
3 cups of pure maple syrup
2 cups of apple cider vinegar
4 cups of blended oil (75% canola and 25% extra virgin)
salt
pepper

Fall Salad

spinach leaves
diced honey crisp apples
spiced pecans
dried cranberries
red onion
toasted sage goat cheese
roasted butternut squash
Maple Mustard Vinaigrette
grilled herb rubbed beef tenderloin

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