This tangy salad is a great partner to cheese and sliced pears. Try two Washington State cheeses, such as Sally Jackson sheep's milk cheese wrapped in chestnut leaves and Quillisascut goat cheese coated in ash. Terrific Green Salads

Jamie Guerin
November 2000

Gallery

© Lucy Schaeffer

Recipe Summary

Yield:
10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, boil the apple cider over high heat until reduced to 2 tablespoons, about 10 minutes; let cool.

    Advertisement
  • In a large bowl, combine the reduced apple cider with the vinegar and shallot. Whisk in the mustard and oil and season with salt and pepper. Add the baby greens and toss. Divide the salad among 10 plates and serve.

Make Ahead

The vinaigrette can be refrigerated for up to 1 day.

Serve With

Small wedges of cheese.

Suggested Pairing

A rich and buttery Chardonnay is ideal with the simple salad. Opt for one from Washington's Columbia Valley.