During the winter, there are many greens that are plentiful although my favorites are spinach and baby kale. Winter salads can be topped with cold weather fruit like apples and pears, the zest of winter citrus, along with colorful organic carrots and a sweet and savory apple cider vinegar. If you like cheese, I would recommend a hearty, well-aged Gouda, grated through the larger slots and directly on top to the salad.
This salad on its own or as a side dish with a baked potato or yams or with with a winter roast or stew, will make for a satisfying seasonal Meatless Monday dinner.
Ingredients: Serves 2
3 cups of washed and dried baby spinach or kale
1 medium to large gala or honey crisp apple, cored and cubed/do not peel
2 or three medium colorful carrots (white, blood red and orange), grated
1/2 cup of grated Gouda cheese
1/8 teaspoon of zest of winter citrus like Meyer lemon or blood orange
1/4 cup of organic apple cider vinegar
1/2 cup of EVOO
pinch of salt
1/4 teaspoon of dijon mustard
1 teaspoon of local honey from Blossom Meadow Honey in Cutchogue
Instructions:
Make the dressing first
Combine the apple cider vinegar, zest and honey with salt and mustard, and whisk in the olive oil vigorously until it comes together. Set aside.
Then toss all the ingredients except for the cheese, with the vinaigrette. Add the grated cheese on top and serve immediately or the greens will wilt. Add fresh black pepper to taste.
Serve with some local hard cider from Woodside Orchards in Aqueboque.
