 | Baby Spinach & Endive Salad with Apple Cider Dressing2 servings Chef Lisa Dupar |
| • | 1/2 cup The Perfect Purée Green Apple Puree, thawed |
| • | 4 egg yolks |
| • | 5 tbsp. whole grain mustard |
| • | 4 freshly peeled chopped garlic cloves |
| • | 6 tbsp. sweet onions finely chopped |
| • | 2 1/2 cup apple cider syrup |
| • | 1/3 cup apple cider vinegar |
| • | 1 tbsp. salt |
| • | 1/2 cup apple brandy |
| • | 2 cup corn oil |
| Method: | |
| 1. | In a large bucket (that you can use a buerre mixer in), put everything but the oil and brandy. Blend well and add the oil in a steady stream until emulsified. Finish the sauce with the apple brandy. Store until needed. Shake before using on the salad. |