新年前夜的色拉當然要與眾不同，又要色香味俱佳，又要同我做的蘋果蔓越莓烤鴨相輔相成。思來想去，這款鮮嫩欲滴的黑莓蘋果色拉再合適不過了。
做出來後，好評如潮啊。
It’sthe New Year Eve today, and I was hoping to make it easy for my gueststo flow from the ruby-red pomegranate Champaign, to some colorful andyet tasty salad, and then cultivate at the main course, roasted duckwith apple and cranberry. Additionally, I would prefer the salad withthe right coloring and presentation for the holiday dinner table.
Iam glad we made this salad. It is delicious, original and verypresentable. The slight bitterness from endive plays extremely wellwith the sweetness from the apple, blackberry and the home-madeblackberry vinaigrette.
Ingredients for Salad
1)Endive
2)Red delicious apple
3)Fresh blackberry
4)Herb goat cheese, crumbled
5)Home-made blackberry vinaigrette dressing
Ingredients for the Blackberry Vinaigrette
1)1 tablespoon minced shallots
2)1 teaspoon minced garlic
3)1 (10-ounce) bag frozen blackberries or berry mix
4)1/2 cup white balsamic vinegar
5)2 tablespoons balsamic vinegar
6)1/2 teaspoon sugar
Make the Blackberry Vinaigrette
Heatthe olive oil over a medium-high heat in a 10-inch saute pan. Once theoil is hot, add the shallots and garlic to the pan. Stirringcontinuously, for 1 minute. Add the frozen blackberries to the pan andcook for 2 minutes. Add the white balsamic and regular balsamicvinegars and allow it to reduce by half, about 30 seconds. Remove thepan from the heat and place the contents in a bar blender with thesugar, mint and tarragon. Pulse the berries in the blender until asmooth paste forms. With the machine running, season the berries withthe salt and pepper and drizzle the light olive oil into the blender.
Onceblended, strain the vinaigrette through a fine mesh sieve and allow itto cool completely before using, about 1 hour under refrigeration.
