Spring is here. For real. In Vermont, we don’t get Spring like the rest of the country does in March. In March we get more snow, albeit it’s the best skiing of the season. In April we get mud and the Big Tease: beautiful, warm days, followed by more snow. When May comes, we finally get our one month of spring. The daffodils come up, the trees leaf out and even the cat is willing to venture outside. Those of us who are superstitious, however, will not take the ice scrapers out of our cars until June.
In real Spring, it is time to face the consequences of eight months of rich comfort food. When one emerges from the triple layer of woolies, there is no hiding how, in fact, the 3lb block of Cabot Seriously Sharp Cheddar disappeared so quickly last month. Luckily, I have never considered salad to be a punishment. There are endless variations so they are never boring and when it gets really, really hot, they hit the spot in the exact same way as the cheddar does on a cold day (not that I’m confessing to anything).
The Elderberry Infused Maple Syrup adds a lovely, woodsy flavor to vinaigrette. For this version, I paired it with an apple and farro salad but it could work for any green salad. It is not too sweet but adds an element that most people will not be able to place, but will likely enjoy.
Elderberry Vinaigrette
- Spring Greens with Apple, Farro and an Elderberry Vinaigrette
- Mesclun greens for 4
- 1 apple, cored and thinly sliced
- ½ cup farro, cooked (simmer in 1 cup of water for 20 minutes)
- Sprinkling of feta cheese
- Vinaigrette
- 2 tsp Elderberry Infused Maple Syrup
- 2 tsp red wine vinegar
- 2 Tbs extra virgin olive oil
- 1 scallion, trimmed and sliced
Pinch of salt and a few grinds of fresh pepper
Blend the vinaigrette ingredients and let sit for a few minutes to mellow the scallion.
Put the salad ingredients in a large bowl or individual bowls. Drizzle on the vinaigrette to your liking and toss gently.