Ingredients
1/2 c. apple juice
1 cinnamon stick
3 strip lemon zest
2 tbsp. cider vinegar
1 medium shallot
Salt and freshly ground pepper
1/4 c. grapeseed or vegetable oil
1 small celery root (1/2 pound)
1 medium seedless cucumber
2 large carrots
2 c. red seedless grapes (6 ounces)
4 oz. feta cheese
5 c. mesclun or other mixed greens (5 ounces)
2 romaine lettuce hearts
Preparation
Step 1In a small saucepan, bring the apple juice to a boil with the cinnamon stick and the lemon zest. Simmer over moderate heat until the liquid is reduced to 2 tablespoons, about 5 minutes. Discard the cinnamon stick and lemon zest and pour the liquid into a small bowl; let cool slightly. Add the cider vinegar and shallot and season with salt and pepper. Whisk in the grapeseed oil until emulsified.Step 2In a large bowl, toss the celery root, cucumber, carrots, grapes, feta cheese, mesclun and romaine. Whisk the apple vinaigrette again and add to the salad, season with salt and pepper and toss to coat. Serve right away.Step 3Make Ahead: The apple vinaigrette can be refrigerated overnight. The vegetables and lettuce can be tossed together and refrigerated for up to 4 hours before tossing with the vinaigrette.
