Baby Spinach & Endive Salad with Apple Cider Dressing

2 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
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.