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Autumn Harvest Salad
Earthbound Farm's Harvest Blend Salad is a delicious and nutritious all-organic combination of mixed baby greens, dried cranberries, and walnuts. It's also a great starting point for building substantial salads or complete meals. This recipe pairs the quintessentially autumn tastes of mushrooms and fennel with nutty Gruyere cheese and a rich Sherry-Walnut Vinaigrette for a satisfying luncheon entree or salad course.
Ingredients
| 2 tablespoons | sherry vinegar |
| 1/4 teaspoon | salt |
| 1 clove | garlic (minced fine) |
| 1/4 cup | plus 1 tablespoon walnut oil |
| freshly ground pepper (to taste) | |
| 4 ounces | small white or brown mushrooms (trimmed and sliced 1/4 inch thick) |
| 1 | fennel bulb (quartered lengthwise, cored, and thinly sliced crosswise) |
| Sea salt (to taste) | |
| freshly ground pepper (to taste) | |
| 1 package | Earthbound Farm Organic Harvest Blend Salad |
| 2 ounces | Gruyère cheese (cut into thin strips or grated coarse (about 1/2 cup)) |
Directions
To make the dressing, combine the vinegar, salt, and garlic in a small bowl. Slowly whisk in the oil, then season to taste with pepper, adding more salt if desired. Pour half of the dressing into a clean container and set aside at room temperature until serving time.
Add the sliced mushrooms and fennel to the vinaigrette remaining in the mixing bowl and toss to coat. Sprinkle the mixture with a pinch of sea salt and a few grinds of pepper. Let the mixture marinate at room temperature for 30-60 minutes, stirring occasionally.
Just before serving, place the Harvest Blend Salad into a large bowl. Reserve the cranberry and walnut packet for garnish. Add the marinated mushroom-fennel mixture and the cheese to the greens. Pour in the reserved vinaigrette and toss to combine. Divide the salad between two plates and garnish each with a sprinkling of the cranberries and walnuts. Serve immediately.
