Warmed Fall Apple and Bacon Slaw
Ingredients
2 tbsp (30 mL) apple cider vinegar2 firm apples (such as Honeycrisp, Ambrosia or SweeTango), julienned
1 cup (250 mL) red cabbage, julienned
1 cup (250 mL) white cabbage, julienned
6 leaves of Swiss chard, de-stemmed and cut in chiffonade*
1 cup (250 mL) fresh blueberries
¼ cup (50 mL) pumpkin seeds
1 tsp (5 mL) caraway seeds
1 tsp (5 mL) sea salt
Warm Bacon Vinaigrette
¼ lb (125 g) farm-style bacon, minced
2 cloves garlic, minced
2 tbsp (30 mL) apple cider vinegar
6 tbsp (90 mL) vegetable oil
2 tbsp (30 mL) brown sugar
Directions
Place a sauté pan over medium high heat, add cider vinegar, apples, red and white cabbage, Swiss chard, blueberries, pumpkin seeds, caraway seeds and sea salt sauté until the liquid is absorbed and vegetables have wilted ever so slightly. While vegetables are sautéing, prepare warm bacon vinaigrette. To serve, toss salad with the vinaigrette.
*To cut in chiffonade, stack the chard leaves together, roll them up, then slice through the roll in thin strips as though slicing a loaf of bread.
Vinaigrette
In a sauté pan over medium high heat, sauté bacon and garlic until tender; add remaining ingredients and cook until the sugar is dissolved, approximately 3 minutes.