Ingredients
1 tablespoon Shallot, Minced
1 tablespoon Dijon Mustard
2 tablespoon Honey
2 tablespoons Champagne Vinegar
1 cup Virtue Cider Rosé
2 tablespoons Fresh Tarragon, Chopped
3 1/2 cups Canola Oil
1 1/2 cups Sugar
1 cup Water
2 1/2 cans Virtue Cider Rosé
1 Vanilla Bean, Sliced in Half Lengthwise
1 cup Pumpkin Seeds, Raw
1/2 cup Canola Oil
1 teaspoon Salt
1 1/2 tablespoons Honey
1 package Mixed Greens
1/2 cup Endive, Washed and Leaves Separated
1/2 cup Quinoa
1/4 cup Goat or Boursin Cheese, Crumbled
Preparation
To create the vinaigrette, in a electric blender, blend shallot, mustard, honey, vinegar, Virtue Cider Rosé, and tarragon on low until combined (20 seconds)
Slowly incorporate oil to emulsify and season well with salt and pepper
To begin the poached apples, boil sugar, water, Virtue Cider Rosé and vanilla bean. Transfer 1/3 of the liquid into a bowl and set aside, cooling over another bowl filled with ice
Peel, core, and slice pears thinly. Add pears to saucepan, simmering gently and covered
When pears are knife-tender, transfer to cold poaching liquid with a slotted spoon
To toast the pepitas, toss pumpkin seeds in ¼ tsp olive oil and toast in the oven at 325 degrees F until golden
Remove from oven, season with salt and coat evenly with 1 to 1 ½ TB honey, cool until room temperature
For the popped quinoa, heat a large stock pot over medium-high heat, covered until just before it begins to smoke
Turn off the heat, add 1 tsp of quinoa at a time and shake continuously until kernels pop. Be careful not to turn them black! This process will happen relatively quick. Pop until desired amount is created
To compose the salad, gently toss mixed greens, endive, poached pears and toasted pepitas with a light drizzling of the vinaigrette
Sprinkle the popped quinoa over top with crumbled goat cheese or Boursin
Serve immediately with the rest of the dressing on the side
