Baby Greens with Cider Vinaigrette

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Baby Greens with Cider Vinaigrette

 

3/4 cup apple cider

2 tablespoons cider vinegar

1 small shallot, minced

1/2 teaspoon Dijon mustard

1 tablespoon vegetable oil

salt and freshly ground pepper

10 cups loosely packed assorted baby greens, such as red oak leaf, arugula and

mizuna

 

In a small saucepan, boil the apple cider over high heat until reduced to 2

tablespoons, about 10 minutes; let cool. 2. 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.

Makes 10 servings.

 

 

 

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