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Restaurants›Weft & Warp Art Bar + Kitchen›Harvest Salad Recipe

Harvest Salad Recipe

Inspired by Weft & Warp Art Bar + Kitchen

Time25m

Serves4

Chicory GF/V/VE dried fruits, grapes, candied walnuts, apple cider vinaigrette

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Frequently paired with

The best thing to pair and share with Harvest Salad

Selected to pour

Gaston Chiquet, Rose Premier Cru, N/V Champagne

A well-cut rosé, Champagne, offering a textured, raw silk-like mousse, with rich hints of almond biscotti and smoke to the core of wild cherry and strawberry fruit, anise and pickled ginger.

textured · rich · fruity

Open pairing →

Ingredients

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Salad

3 cups Belgian endive (chicory), trimmed and leaves separated

1 cup Radicchio, thinly sliced

2 cups Arugula or mixed baby greens

1 cup Seedless red grapes, halved

1 cup Dried cranberries

1 cup Dried apricots, julienned

1 large Apple (Honeycrisp or Gala), cored and thinly sliced

3 oz Candied walnuts (see candied walnuts section for method)

2 tbsp Fresh flat-leaf parsley, chopped (optional garnish)

Apple Cider Vinaigrette

3 tbsp Apple cider vinegar

6 tbsp Extra-virgin olive oil

1 tsp Dijon mustard

1 tbsp Maple syrup or runny honey (use maple for vegan)

1 tbsp Shallot, very finely minced

3 pinch Celtic sea salt

1 tsp Black pepper, freshly ground

Candied Walnuts (if making from scratch)

1 cup Walnut halves

2 tbsp granulated sugar

1 tsp Water

1 pinch Sea salt

Method

Candied Walnuts (optional)

Make candied walnuts

Line a small baking sheet or a plate with parchment paper. In a small nonstick skillet, combine 2 tablespoons granulated sugar and 1 teaspoon water over medium heat. As the sugar begins to dissolve and bubble, add the walnut halves and stir constantly with a wooden spoon or silicone spatula so they become evenly coated. Continue cooking 2–3 minutes until the sugar crystallizes and then melts again to form a glossy coating. Immediately spread the walnuts in a single layer on the prepared sheet, sprinkle with a pinch of sea salt, and let cool completely. Break apart any pieces once set. (Store in an airtight container for up to 1 week.)

Apple Cider Vinaigrette

Whisk the dressing

In a small bowl or jar, combine 3 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon maple syrup (or honey), and the minced shallot. Add a pinch of salt and the freshly ground black pepper. While whisking constantly, slowly drizzle in 6 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with additional salt, pepper or a touch more maple syrup if you prefer sweeter. Refrigerate up to 3 days; bring to room temperature and shake or whisk before using.

Salad Assembly

Prep the greens and fruit

Place the separated chicory (endive) leaves, sliced radicchio and arugula or mixed baby greens into a large bowl. Add the halved grapes, dried cranberries, julienned dried apricots and the thinly sliced apple. If you prefer, toss the apple slices in 1 teaspoon of lemon juice to prevent browning (optional).

Dress the salad

Pour about half of the apple cider vinaigrette over the salad (about 2–3 tablespoons) and toss gently to coat. Add more dressing a tablespoon at a time until the greens and fruit are lightly and evenly dressed; you may not need all the dressing. Taste and adjust seasoning with a little more salt or pepper if desired.

Finish and serve

Transfer the tossed salad to a serving platter or individual plates. Scatter the candied walnuts over the top and garnish with chopped parsley if using. Serve immediately so the walnuts remain crisp.