After all of the heavy foods of the holiday season, this flavorful salad and vinaigrette might be a great option for a light and wholesome meal! The vinaigrette is also excellent with a main dish of grilled or roasted chicken or pork. Dan Eaton, a farm-to-table chef at The Park Inn in Hammondsport, generously shared this recipe. The Park Inn, an upscale eatery and five-room inn, gets many ingredients from the nearby Glenn Scott Farm.
Apple Cider Vinaigrette
(Servings: Makes enough dressing for multiple salads)
For the vinaigrette:
4 cups apple cider
2 tablespoons finely diced shallot
2 teaspoons chopped fresh thyme
3/4 cup vegetable oil
1/3 cup apple cider vinegar
1 teaspoon Dijon mustard
Add above ingredients to a heavy-bottomed pot on medium-high heat and reduce to 1/2 cup liquid. Pour into a medium mixing bowl and let cool to room temperature.
At that point, add the vegetable oil, the apple cider vinegar, and the Dijon mustard. Whisk to combine. Add salt and pepper to taste if desired.
Makes approximately 1 1/2 cups. Keep in a tightly sealed container in the refrigerator for up to 2 weeks.
INGREDIENTS (amounts up to individual tastes)
Mixed greens of your choice (adding some bitter greens, like escarole, radicchio or frisée is a nice touch because of the sweetness of the cider vinaigrette)
Shaved almonds as desired (lightly toasted if possible)
Golden raisins (a sprinkling)
Thinly sliced apple as desired
Thinly sliced pear as desired
Shaved or shredded Cheddar cheese as desired
Pinch of sea salt or kosher salt
Fresh parsley leaves
Combine all ingredients above in a bowl. Serve with the apple cider vinaigrette.
Dan Eaton spent his childhood on a dairy farm in Vermont but earned his culinary expertise in Rochester. He has cooked in the James Beard House and for 12 years hosted a cooking show for Time Warner Cable. Today he is the chef at The Park Inn and takes pride in sourcing a majority of ingredients from the Finger Lakes region.