Waldorf Cobb Salad

I know this looks like a lot of ingredients, but it is a terrific salad with anything grilled.  You don't have to make the Cider Sorghum Vinaigrette.  Use your favorite dressing.  The pecans are delicious on there own.  Nosh away.  Serves 8

Photo Hector Sanchez

Ingredients

• 
  2 large Gala apples
• 3 tablespoons fresh lime juice
• 2 medium avocados $$
• 3 cups shredded romaine lettuce $
• 3 cups shredded iceberg lettuce
• 1 cup loosely packed watercress leaves
• 1 pt. grape tomatoes, halved $$
• 1 cup (4 oz.) shredded white Cheddar cheese $
• 4 ounces Gorgonzola cheese, crumbled
• 6 thick bacon slices, cooked and crumbled 
• 
  

• 1 1/2 cups apple juice $

  • 1 1/2 cups pecan halves
  • 3 tablespoons sugar $
  • 1 teaspoon apple pie spice
  • 1/8 teaspoon table salt
  • 1/8 teaspoon ground red pepper (optional)
  • 
    1 cup apple cider
  • 1 (3-inch) cinnamon stick
  • 1/2 cup apple cider vinegar
  • 1/3 cup sorghum syrup $
  • 1 shallot, minced
  • 2 tablespoons bourbon
  • 1 tablespoon Dijon mustard
  • 1 teaspoon table salt
  • 1 teaspoon freshly ground black pepper $
  • 1 cup canola oil

  Preparation

  1. 1. Cut apples into 1/8-inch matchsticks; toss with 2 Tbsp. lime juice. Peel and quarter avocados; toss with 1 Tbsp. lime juice.
  2. 2. Toss together romaine lettuce and next 2 ingredients; arrange on a large serving platter. Arrange tomatoes, next 4 ingredients, apples, and avocado over salad greens. Serve with Cider-Sorghum Vinaigrette.

  For pecans:

  1. Preheat oven to 350°. Pour apple juice over pecan halves in a small bowl. Let stand 15 minutes; drain. Stir together sugar, apple pie spice, table salt, and, if desired, ground red pepper in a medium bowl; add pecans, tossing to coat. Spread in a single layer in a lightly greased, aluminum foil-lined 15- x 10-inch pan. Bake 15 minutes or until lightly toasted, stirring once. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
  2. For the Vinaigrette:
  3. 1. Cook first 2 ingredients in a 3-qt. saucepan over medium heat, stirring occasionally, 10 minutes or until cider is reduced to 1/4 cup. Remove from heat, and cool completely (about 20 minutes).
  4. 2. Transfer cider mixture to a bowl, discarding cinnamon stick. Whisk in vinegar and next 6 ingredients. Add oil in a slow, steady stream, whisking constantly until smooth.

  

Avocado and Tangerine Salad with Jalapeño Vinaigrette

What a delightful salad that will go great with any grilled fish or chicken.  Very Caribbean-e...Makes 8 servings:

Photo by Cedric Angeles

Ingredients

:

• 1/2 cup fresh tangerine juice
• 1 jalapeño
• 1 small shallot, finely chopped
• 2 tablespoons white wine vinegar
• Kosher salt, freshly ground pepper
• 1/4 cup vegetable oil
• 2 tablespoons extra-virgin olive oil
• 2 avocados, sliced
• 4 tangerines or clementines, peeled, sliced into rounds
• 6 cups purslane, arugula, or watercress, thick stems trimmed
• 1/2 cup fresh mint leaves
• 2 ounces feta, crumbled (about 1/3 cup)

preparation

Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.

Heat a small heavy skillet over mediumhigh heat. Cook jalapeño, turning occasionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalapeño directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop.

Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeñ:o in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.

Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.

DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.

Read More http://www.epicurious.com/recipes/food/views/Avocado-and-Tangerine-Salad-with-Jalapeno-Vinaigrette-51175640#ixzz2dDBoI1y2