My Fall salad

Fresh organic baby greens with golden beets, cranberries, pecans, apples and cucumbers in a tangy vinaigrette.

A fully-loaded, flavourful and sumptious salad, perfect in this season of Fall. It’s organic vegetarian, loaded with greens, Granny Smith apples, cranberries, golden beets, pecans all tossed together in a simple mustard vinaigrette. The slightest hint of curry and a final flourish of freshly shaved Piave cheese.

Servings 6-8

Ingredients :

A mix of organic fresh greens such as baby kale, arugula, red and green lettuce, baby spinach, radicchio, baby chard – 16 ounces

1 Granny Smith apple, thinly sliced

1 cup cranberries

1 cup roughly chopped candied pecans, store bought. One can use walnuts too, or plain pecans.

4 small golden beets, thinly sliced. Roast in the oven with a little olive oil at 400 F till tender. Peel when cool, and thinly slice. Alternatively, I give them a quick steam in my pressure cooker.

1 cup thinly sliced cucumbers

Shaved Piave cheese, to garnish (optional). It is a semi soft Italian cow’s milk cheese which I love. One could use Parmagiano regianno or any cheese of your choice.

For the vinaigrette:

1/4 cup extra virgin olive oil

1 tsp.freshly crushed black peppercorns

2 tbsp.freshly squeezed lemon juice

1 tbsp.white wine vinegar

2 tsp.Dijon mustard

salt, to taste

1/4 to 1/2 tsp. Madras curry powder

Whisk all the ingredients for vinaigrette and set aside.

In a big salad bowl, toss all the greens, apples, beets, cranberries, pecans, cucumbers. Just before serving, pour in the vinaigrette and toss lightly till combined. Garnish with freshly shaved cheese.