I will be one of the first to admit that salad is not one of my favorite things. Especially not on Thanksgiving Day where there are mashed potatoes, homemade stuffing and casseroles that are waiting to take up any extra space on my plate. However, I will say that if salad is done right with fresh local products and a sweet dressing to top it off, I will make room on my Thanksgiving plate.
The following recipe is one I have made in the past and seemed to be a big hit around this time of the year. Add it to your Thanksgiving table and remember, most of these ingredients can be found fresh right from your own backyard!
Mixed Local Greens with a Maple Vinaigrette Dressing:
Fledgling Crow, Juniper Hill…there are so many farms on the Adirondack Coast that provide some of the freshest, most delicious greens
Clinton County is the 2nd largest producer of McIntosh apples in the United State…take advantage of it!
Creameries are up and coming on the Adirondack Coast...North Country Creamery, Sugar House Creamery...they all have great, fresh product!
Lay whole almonds on a sheet pan and place in 350° oven for 10-15 minutes. Once cooled, chop into large chunks
1 tbsp. minced shallot
1 tsp. Dijon Mustard
¼ tsp. fresh thyme
3 tbsp. white balsamic vinegar
¼ cup maple syrup (Another oppotunity to shop in your own backyard...Homestead Maple, Parker Family Maple)
¼ oil (sunflower oil or any other neutral flavored oil will work)
Directions: Mix together the minced shallot, Dijon mustard, fresh thyme, white balsamic vinegar and maple syrup. Into this mixture, slowly drizzle in the oil while whisking consistently. Season with salt and pepper to taste. (Eliminate some of your stress by making this dressing a few days ahead, it is always better the next day!)
Enjoy! And have a Happy Thanksgiving!
