Wild Sage Salad

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Course Salad

Author Mandy Wolfe, Rebecca Wolfe, and Meredith Erickson, authors of Mandy’s Gourmet Salads

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.