Eternally Divine Autumn Salad & Fall Champagne Maple Vinaigrette

Salad Ingredients:

2 cups of wild rice
2 cups of roasted pasture raised chicken, shredded
2 cups loose packed organic baby spinach leaves
1 cup of local organic apples, large dice
1 cup of organic grapes, sliced in half
1 cup of raw fennel bulb, thinly sliced
1 cup toasted walnuts, coarsely chopped
1/2 cup of red onion, finely diced picked fresh herbs such as fennel fronds, chives, tarragon and parsley
2-3 ounces of goat cheese, to taste salt & pepper to taste


Method:

• Combine all of the salad ingredients except for the goat cheese, salt & pepper into a bowl. Gently toss.
• Prepare the vinaigrette by stirring the maple syrup into the champagne vinegar, then slowly drizzling in the olive oil while whisking constantly. Salt to taste.
• Drizzle the vinaigrette into the salad and toss gently to coat. Salt & pepper to taste.
• Plate the salads and sprinkle the goat cheese evenly among the plates.

Yield:12 side salad portions or 6 main course portions



Fall Champagne Maple Vinaigrette

1/4 cup champagne vinegar
1 tablespoon maple syrup
1/2 cup of olive oil
salt to taste


1. Combine champagne vinegar and maple syrup in a bowl.
2. Whisk in olive oil to emulsify and season with salt.