Autumn Greens with Cider Vinaigrette
The cider and cider vinegar add an unusual and unexpected tang to the vinaigrette.
- Servings: 4
Source: Martha Stewart Living, October/November 1992
- 1 shallot, minced
- 1 tablespoon apple cider
- 2 tablespoons apple-cider vinegar
- 1/4 cup walnut oil
- Salt and freshly ground pepper
- 5 cups mixed greens, such as Belgian endive, Swiss chard, watercress, and romaine
In a small bowl, whisk together shallot, cider, and vinegar. Whisk in the walnut oil, and season to taste with salt and pepper. Toss with the greens and divide among four plates. Serve immediately.