Fall Salad with Maple Mustard Vinaigrette

This recipe by Chef Devin Malcolm of Saffire was the highlight of our last Edible Kitchen at the Sunday Market.

October 07, 2017

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.

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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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