Saturday, November 28, 2009

Warm Apple Cider Vinaigrette with Torn Spinach & Roasted Pepitas

This salad and dressing has received rave reviews from palates sophisticated and simple alike. The amounts here will dress a salad as a side for eight or ten.

1/3 cup sugar
1/2 cup apple cider vinegar
1/3 cup olive oil
Apple cider to taste
Dry mustard (1 to 2 teaspoons, for me)
Sea salt to taste

Pair with torn spinach and pepitas that have been slow-roasted with a bit of sea salt and olive oil.

Shake, toss, and eat.

No comments:

Post a Comment