Winter salad by the fire

20200214_190143_HDRValentinesDinner
(photo by George Cavanaugh)

Valentine’s doesn’t get better than this.

George made this salad by roasting beets, some onion and butternut squash until done. He also made some candied pecans using a drizzle of maple syrup to coat the nuts, put them on parchment paper in a pan and roasted them at 400 for 4 minutes.

He fried a little bacon of course.

The salad is a store mix of greens topped with the roasted root vegetables. Each side had sliced apple fanned out and crumbled bacon and pecans topped it off. If that wasn’t enough, he made a killer salad dressing using

  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon maple syrup

Stir together and add salt and pepper to taste.

A good IPA paired with these salads well. I guess I should say each salad is composed on its own plate. Killer dinner!!

This entry was posted in Main Dish, Salads. Bookmark the permalink.

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