Find of the week:  Warm Cider Vinaigrette for green salads.

Cool, crispy salads are delicious in the warmth of summer, but lose some of their appeal once the weather turns cold and dark.  I’ve found a great way to keep eating our salad greens is to add a hot dressing.

I’m addicted to this dressing.  Shallots give the rich essence of onions and garlic without the bite. I first used it on a salad with butternut squash but liked it so much that I am using it on all my fall salads.  It also pairs well with other autumn ingredients like apples, pears, dark greens, nuts and seeds.

Warm Cider Vinaigrette, abridged from Ina Garten’s Recipe for Roasted Butternut Squash Salad with Warm Cider Vinaigrette

• 3/4 cup apple cider or apple juice
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard (I use Grey Poupon)
• 1/2 cup extra virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Combine the apple cider, vinegar, and shallots in a small saucepan, and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, olive oil, salt, and pepper.

This is delicious served warm.  Extra dressing can be stored in the refrigerater and reheated when ready to use.

Enjoy!