On French Bistro Salad

Dear readers,

There is a new French bistro in my neighborhood called the Pomeroy, and I stumbled upon it when I decided one day on my way home after a music event one of our friends was singing in that I really wanted to a salad, but it was stupid late and I was tired so I said, okay I’m going to order one from here. So at the recommendation of the hostess taking my order, I ordered the Pomeroy salad with seared salmon. It was one of the most delicious salads I have had in a long while, so I thought, okay, I really need to learn how to make this myself. So, naturally, I did! Only difference was I didn’t add a salmon filet when I made it for my lunch, though I will if I make this for dinner, and I added fried garlic chips because who doesn’t like garlic chips. This is a great spring or fall salad, but would still be super refreshing with grilled shrimp or chicken in the summertime! ENJOY!

P.S. Don’t forget that you can order cookies from me directly from my Cookie Order Page on this very same blog! (Yes, shameless plug, but I need to keep pushing it!)

Hoping you are safe and well!

— Cooking Maggie

On French Bistro Salad

Ingredients

for the dressing

  • ¼ cup plus 2 tablespoons apple cider vinegar
  • 2 ½ tablespoons honey
  • 2 tablespoons walnuts
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/8 tsp cumin
  • 1/2 cup olive oil

for the salad

  • 1 box of 50/50 (spring mix & baby spinach)
  • 1/4 cup candied walnuts*
  • 1/2 honeycrisp apple, unpeeled, cut into slices and thin matchsticks
  • 1/4 cup fried garlic chips**
  • 1/4 cup crumbled goat cheese

Instructions

  1. In a food processor, add all the ingredients for the dressing and blend until smooth. Set aside.
  2. Put your lettuce in a bowl, top with candied walnuts, goats cheese, apple pieces, and fried garlic chips, then top/mix with dressing. Eat as is, OR top with grilled chicken, shrimp, or salmon filet.

Notes
*Heat 1 cup of walnut halves/pieces, 1/4 cup white sugar, and 1 tbsp butter over a medium non-stick skillet over medium heat, stirring frequently for 5 minutes so the mixture doesn’t burn. When all the nuts are coated by the melted sugar mixture, transfer immediately onto a sheet of parchment paper and separate the nuts away. Allow to cool and harden for 5-7 minutes, then eat/transfer to a sealed container.
** Thinly slice all the cloves from a head of garlic, then using about 1-1 1/2 inch of oil in a non-stick skillet, put the garlic and stir frequently so your garlic doesn’t burn. Cook till golden brown, then with a slotted spoon, quickly move your garlic from the oil to a paper towel lined plate to cool down 3-5 minutes.

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