Adirondack Coast Recipes: Mixed Local Greens with a Maple Vinaigrette Dressing

November 25, 2014

I will be one of the first to admit that salad is not one of my favorite things.  Especially not on Thanksgiving Day where there are mashed potatoes, homemade stuffing and casseroles that are waiting to take up any extra space on my plate.  However, I will say that if salad is done right with fresh local products and a sweet dressing to top it off, I will make room on my Thanksgiving plate.

The following recipe is one I have made in the past and seemed to be a big hit around this time of the year.  Add it to your Thanksgiving table and remember, most of these ingredients can be found fresh right from your own backyard!

Mixed Local Greens with a Maple Vinaigrette Dressing:

  • Mixed Local Greens

Fledgling Crow, Juniper Hill…there are so many farms on the Adirondack Coast that provide some of the freshest, most delicious greens

  • Sliced McIntosh Apples

Clinton County is the 2nd largest producer of McIntosh apples in the United State…take advantage of it!

  • Chevre Cheese

Creameries are up and coming on the Adirondack Coast...North Country Creamery, Sugar House Creamery...they all have great, fresh product!

  • Chopped Toasted Almonds

Lay whole almonds on a sheet pan and place in 350° oven for 10-15 minutes.  Once cooled, chop into large chunks

  • Maple Vinaigrette Dressing

1 tbsp. minced shallot

1 tsp. Dijon Mustard

¼ tsp. fresh thyme

3 tbsp. white balsamic vinegar

¼ cup maple syrup (Another oppotunity to shop in your own backyard...Homestead Maple, Parker Family Maple)

¼ oil (sunflower oil or any other neutral flavored oil will work)

Directions: Mix together the minced shallot, Dijon mustard, fresh thyme, white balsamic vinegar and maple syrup.  Into this mixture, slowly drizzle in the oil while whisking consistently.  Season with salt and pepper to taste.  (Eliminate some of your stress by making this dressing a few days ahead, it is always better the next day!)

Enjoy! And have a Happy Thanksgiving!

Author:
Tanner Senecal

Tanner’s passion for the culinary arts began in his grandmother’s kitchen where she mastered all of his favorite recipes with her own special twist.  Tanner took this passion a step forward and graduated from the Culinary Institute of America in 2006 with an Associate’s Degree in Culinary Arts.  Since then, he has been a culinary manager at Brown University in Providence, RI and has worked in several well-known kitchens in the Plattsburgh area.  Currently, Tanner works as a Sous Chef at The Essex Inn on the Adirondack Coast where he helps create unique concoctions with some of the freshest local products at their farm to table restaurant, Room 12.  

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PO Box 310 |  7061 Route 9 | Plattsburgh, NY 12901 USA
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