Cookbook

Suggested by the Baly family,
for 12-15 people.
 

For the dressing

● 1 cup extra virgin olive oil
● ¼ cup aged white balsamic vinegar (if you can find it, otherwise use regular)
● ¼ cup cider vinegar
● 2 cloves of garlic, minced
● 2 tablespoons Dijon mustard
● Salt and pepper to taste

For the salad
● 1 cup dried cranberries
● 12 ounces goat cheese
● 1 ½ cups candied pecans
● 3-4 pounds spring greens mix 
● 2 tablespoons honey
● 1 ½ cups butternut squash, roasted and cubed
● Juice of a ½ lemon
● Salt

We encourage you to personalize this recipe and hope you enjoy this recommendation.

 
Preparation for the dressing 
1. Place vinegars, garlic and mustard in a blender*.
2. While blending, slowly pour in the oil.
3. Blend until emulsified.
4. Season to taste.

*This can be done achieving equally acceptable results merely using a whisk and bowl; it just takes a bit more elbow grease

Preparation for roasting the squash
1. Peel the squash and cut into ½-inch cubes.
2. Toss very lightly in olive oil, lemon juice, salt and honey.
3. Roast at 400 ºF on an un-crowded cookie sheet stirring occasionally until lightly browned.

Final preparation 
1.  Cut the goat cheese on small cubes
2. On each plate, put a handful of spring greens, add a tablespoon of roasted squash, a tablespoon of candied pecans, a tablespoon of cranberries and a tablespoon of cubed goat cheese. Pour the dressing.


Courtesy of Thomas Winslow, Chef