Have you been to Zupas?
This salad is my attempt to recreate the most delicious lunch I had there. The salad is pretty simple, but the dressing was the tricky part. This is as close as I could get to theirs, and it’s pretty darn good if I do say so myself.
We had it with Chicken Pot Pie tonight and it was a perfect companion.
Vermont Maple Blueberry Salad
2 granny smith apples, diced
1/2 C. blueberries
1/2 C. crumbled bleu cheese
1/4 C. candied nuts (I used almonds)
2 T. apple cider vinegar
3 T. pure maple syrup
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/3 C. extra virgin olive oil
For the salad:
The candied nuts need to be broken up somewhat.
Place them in a large ziplock bag and give them a good smack with a meat mallet or the back of a skillet.
Toss with the rest of the salad ingredients.
I made this salad for a party, but by dressing it too early, it became mushy and unappetizing to look at, so this time I let everyone dress their own.
For the dressing:
You need to end up with about 1 T. chopped shallot. I used half of this one…
Place shallot, vinegar, salt, pepper, and syrup in a food processor and puree.
Add olive oil gradually with the food processor on to emulsify.
The finished vinaigrette will be this color…
Dress just before serving.
I know this is a very simple dish, and almost doesn’t qualify as a recipe, but I wanted to share it because I love it so much and I just know you will too.