A salad, Fine line style. We can't help our carnivorousness showing through what one might think is going to be a "light" dish.
This is one of those dishes, that I would say you would ideally want to have in our restaurant first, and then attempt to make at home, BUT as this is the inter webs, and you might not be skipping distance from our place, I will outline how we do it, and then you can try.
The ingredients of the salad are quite simple:
Salad greens (we most often use local micro greens), Bacon, Diced Apple (nice crispy tart apple, a Cortland maybe?), Pecans, Crumbly Blue Cheese, and topped with a Sunny Side Up Egg!
You can add some more texture and flavor to the salad with some Roasted Beets if you're feeling really ambitious.
The dressing: The proportions to follow are for our restaurant, so unless you're catering for 100 people, you'll need to pare it down and make it appropriate for your needs. But you'll get the idea.
1 Cup Maple Syrup (not Aunt Jemima...do not even think about it...Vermont, or NYS Maple Syrup)
1/2 Cup Balsamic Vinegar
pinch of black pepper (so if you're making this scaled down, be careful on the pepper)
Put these ingredients in your food processor (or blender) and buzz, then slowly add some Extra Virgin Olive Oil, and continue buzzing until it thickens to your liking.
Again, if you're reading along in my posts, you'll see that I'm not great with exact measurements, so you may have to experiment a tad. Your belly will thank you!
Click HERE to link to Upstate Emily's blog and read more!
This is one of those dishes, that I would say you would ideally want to have in our restaurant first, and then attempt to make at home, BUT as this is the inter webs, and you might not be skipping distance from our place, I will outline how we do it, and then you can try.
The ingredients of the salad are quite simple:
Salad greens (we most often use local micro greens), Bacon, Diced Apple (nice crispy tart apple, a Cortland maybe?), Pecans, Crumbly Blue Cheese, and topped with a Sunny Side Up Egg!
You can add some more texture and flavor to the salad with some Roasted Beets if you're feeling really ambitious.
The dressing: The proportions to follow are for our restaurant, so unless you're catering for 100 people, you'll need to pare it down and make it appropriate for your needs. But you'll get the idea.
1 Cup Maple Syrup (not Aunt Jemima...do not even think about it...Vermont, or NYS Maple Syrup)
1/2 Cup Balsamic Vinegar
pinch of black pepper (so if you're making this scaled down, be careful on the pepper)
Put these ingredients in your food processor (or blender) and buzz, then slowly add some Extra Virgin Olive Oil, and continue buzzing until it thickens to your liking.
Again, if you're reading along in my posts, you'll see that I'm not great with exact measurements, so you may have to experiment a tad. Your belly will thank you!
Click HERE to link to Upstate Emily's blog and read more!