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The end of summer is a time of harvest, and in our minds, there are specific herbs that conjure up a feeling — crunchy rainbow-colored leaves on Montreal sidewalks, Canadian Thanksgiving feasts, the smell of sage and rosemary wafting from the family oven. So we came up with a sage-inspired dressing to accompany a mix of roasted sweet potatoes, toasted pecans, earthy floral pears from fall’s harvest, and tangy goat cheese. It’s a lovely side to a turkey- or poultry-based dinner or lunch and an absolute crowd pleaser.
Wild Sage Salad
Ingredients
- 4 cups mesclun greens
- ¼ cup cubed Roasted Sweet Potatoes
- ¼ cup diced pear
- ¼ cup crumbled goat cheese
- 2 tablespoons Crispy Fried Shallots
- 2 tablespoons diced dried figs
- 2 tablespoons roasted pecan halves
- 2 tablespoons pumpkin seeds
- ¼ pound (1 cup) Roasted Shredded Hoisin Duck (page 98) (optional)
- ⅓ cup Wild Sage Dressing below
WILD SAGE DRESSING
- ¼ cup (60 ml) balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic
- ¼ cup (5 g) sage leaves
- ½ cup (10 g) basil leaves
- Scant 2/3 cup (150 ml) olive oil
- ¼ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Instructions
DIRECTIONS
- Combine all of the ingredients in a large stainless-steel bowl. Top with the dressing, and using tongs, toss until well mixed and dressed.
WILD SAGE DRESSING DIRECTIONS
- In a blender, combine the vinegar, honey, mustard, garlic, sage, and basil. Process on medium-high speed until smooth and well combined, 20 to 30 seconds. Stop the blender and scrape down the sides of the jar with a spatula as needed.
- With the blender running on low speed, slowly drizzle in the olive oil until the dressing is emulsified and thickened, about 30 seconds. Add the salt and pepper, adjusting the seasoning to taste. Transfer the dressing to an airtight container and refrigerate until ready to use.
Notes
Excerpted from Mandy’s Gourmet Salads by Mandy Wolfe, Rebecca Wolfe, and Meredith Erickson. Copyright © 2020 Mandy Wolfe, Rebecca Wolfe, and Meredith Erickson. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
