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Fresh Winter Salad

INGREDIENTS:

  • 1 cup olive oil
  • 3 shallots, minced
  • 1 (4-inch) piece ginger, peeled and minced
  • 1/4 lb. of pancetta or bacon
  • 1 tbsp. Dijon mustard
  • 1 tsp. lemon juice
  • 1 tsp. white miso
  • 1 large egg, plus 1 egg yolk
  • 1⁄4 cup red wine vinegar
  • 1 tbsp. rice wine vinegar
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper
  • 1 cup olive oil
  • 2 tbsp. Crumbled feta cheese, or cubes of farmer’s cheese
  • 2 tsp. chile oil
  • 2 Fuji apples, peeled, quartered, cored, and cut into 1⁄4-inch cubes
  • 1 (16-oz.) bottle ginger beer or ginger ale
  • 1 cup pomegranate seeds
  • ½ cup of sesame seeds
  • 3 cups of fresh Lacinto kale

INSTRUCTIONS:

  1. In a small saucepan, heat the olive oil over medium-high. Add the shallots, pancetta, and ginger and cook, stirring, until crisp, about 5 minutes. Using a slotted spoon, remove the shallots and ginger and drain on paper towels; discard the oil.
  2. In a blender, combine the Dijon with the lemon juice, miso, and egg and yolk and blend on low for 2 minutes.
  3. Pour in both kinds of vinegar and the garlic, season with salt and pepper, and blend on low until smooth, about 30 seconds more. With the motor running, slowly drizzle in olive oil until emulsified.
  4. Scrape the dressing into a bowl and stir in the chile oil.
  5. Meanwhile, in a small bowl, combine the apples with the ginger beer and let stand for 10 minutes. Drain the apples and discard the ginger beer or reserve for another use. Place the apples in a large serving bowl along with half the dressing and the pomegranate and sesame seeds. Add the kale and toss gently to combine.
  6. Sprinkle the dressed salad with the feta cheese and the shallot-ginger topping.
  7. Serve with the remaining dressing on the side.