Shaved Vegetable Salad with Apple Cider Vinaigrette

Salad Ingredients

• 5 c shaved or julienne-cut vegetables (suggested vegetables include beets, radishes, carrots, kohlrabi, Brussels sprouts, fennel and celeriac) use a mandoline slicer for best results
• 2/3 c chopped walnuts or pecans
• 2/3 c dried Door County cherries
• ¼ c chopped fresh Italian parsley, mint leaves or fresh basil leaves
• 1 c arugula or baby kale

Hard Cider Vinaigrette

• 1/4 c pear or apple hard cider
• 2 tbsp white wine vinegar
• 2 tsp Dijon mustard
• 1 garlic clove, minced
• 1 – 2 tbsp Wisconsin maple syrup
• 1/3 c extra-virgin olive oil
• salt and pepper to taste

Directions

1. Combine the shaved vegetables, nuts, dried cherries and chopped fresh herbs in a large bowl. Toss gently to combine.

2. Prepare the vinaigrette by placing the hard apple cider, vinegar, Dijon mustard, garlic and maple syrup in a mixing bowl. Gradually add the extra-virgin olive oil.

3. Toss vegetable mix along with the arugula or kale with the vinaigrette. Season to taste with salt and pepper. Refrigerate any leftover vinaigrette.

Recipe by Chef Terri Milligan