This makes a company-perfect sidekick for anything roasted or grilled. The concentrated flavor of an apple cider reduction, plus a shot of sorghum syrup, add rich complexity, not just sweetness, to the vinaigrette.
2 large Gala apples
3 tablespoons fresh lime juice
2 medium avocados
3 cups shredded romaine lettuce
3 cups shredded iceberg lettuce
1 cup loosely packed watercress leaves
1 pt. grape tomatoes, halved
1 cup (4 oz.) shredded white Cheddar cheese
4 ounces Gorgonzola cheese, crumbled
6 thick bacon slices, cooked and crumbled
1. Cut apples into 1/8-inch matchsticks; toss with 2 Tbsp. lime juice. Peel and quarter avocados; toss with 1 Tbsp. lime juice.
2. Toss together romaine lettuce and next 2 ingredients; arrange on a large serving platter. Arrange tomatoes, next 4 ingredients, apples, and avocado over salad greens. Serve with Cider-Sorghum Vinaigrette.
We serve these Spiced Pecans over our Waldorf Cobb Salad but they're just as good solo for snacking—or packaged up as a gift.
1 1/2 cups apple juice
1 1/2 cups pecan halves
3 tablespoons sugar
1 teaspoon apple pie spice
1/8 teaspoon table salt
1/8 teaspoon ground red pepper (optional)
Preheat oven to 350°. Pour apple juice over pecan halves in a small bowl. Let stand 15 minutes; drain. Stir together sugar, apple pie spice, table salt, and, if desired, ground red pepper in a medium bowl; add pecans, tossing to coat. Spread in a single layer in a lightly greased, aluminum foil-lined 15- x 10-inch pan. Bake 15 minutes or until lightly toasted, stirring once. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
Finish you favorite autumn salad with Cider-Sorghum Vinaigrette. The concentrated flavor of an apple cider reduction, plus a shot of sorghum syrup, add rich complexity, not just sweetness, to the vinaigrette.
1 cup apple cider
1 (3-inch) cinnamon stick
1/2 cup apple cider vinegar
1/3 cup sorghum syrup
1 shallot, minced
2 tablespoons bourbon
1 tablespoon Dijon mustard
1 teaspoon table salt
1 teaspoon freshly ground black pepper
1 cup canola oil
1. Cook first 2 ingredients in a 3-qt. saucepan over medium heat, stirring occasionally, 10 minutes or until cider is reduced to 1/4 cup. Remove from heat, and cool completely (about 20 minutes).
2. Transfer cider mixture to a bowl, discarding cinnamon stick. Whisk in vinegar and next 6 ingredients. Add oil in a slow, steady stream, whisking constantly until smooth.