- 1 carrot, peeled
- 1 parsnip, peeled
- 1 beet, peeled
- 1 Cortland apple, skin on, cored
- 1 pear, skin on, cored
- Juice of 1 lemon
- 3 tablespoons maple butter
- 3 tablespoons red wine vinegar
- 1 shallot, chopped
- 1 tablespoon Dijon mustard
- Salt and freshly ground pepper
- 1/2 cup extra virgin olive oil
- 4 cups mesclun
- 1 cup blue cheese, crumbled
- Preheat the oven to 70 °C (150 °F).
- Using a vegetable peeler, peel off ribbons of the vegetables.
- With a mandoline, thinly slice the fruit, then toss with the lemon juice (to prevent browning). Spread the vegetable ribbons and fruit slices on a parchment-lined baking sheet.
- Put in the oven for 8 to 12 hours to begin the drying process.
- Turn the oven off and leave fruits and vegetables to dry for 8 more hours in the oven. Store between sheets of parchment paper in a dry place for 2 weeks.
- The day you will serve the salad, prepare the vinaigrette.
- In a small bowl, whisk together the maple butter and vinegar.
- Add the shallot and mustard, season with salt and pepper, then pour in the olive oil in a steady stream, while whisking.
- Right before serving, divide the mesclun, blue cheese and dried fruits and vegetables among 6 plates and dress with the vinaigrette.
The Fédération des producteurs acéricoles du Québec is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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