Harvest Salad

A few years ago while visiting the beautiful city of San Antonio, we had lunch at the Guenther House in the old Pioneer Flour Mill. I ordered their salad, and fell in love! I recreated it at home with the recipe below and served it that year on Thanksgiving. Everyone loved it and it's been on the menu ever since. Even though I order the chipotle sauce from their website, you can substitute any raspberry vinaigrette dressing or olive oil/balsamic dressing for the Raspberry Vinaigrette recipe I listed below. But for best results, order the sauce from their website and make the recipe yourself (guentherhouse.com).

Gale's Harvest Salad:
Baby Greens
Craisins
Gorgonzola cheese
Glazed Walnuts (see recipe below)
Figs, Pears or Apples, thinly sliced (toss lightly with lemon juice to prevent browning)

Toss baby greens with vinaigrette dressing (see below). Arrange on salad plates and top with remaining ingredients.

Raspberry Chipolte Vinaigrette
9 oz. Raspberry Chipolte Sauce
3/4 C vegetable oil
5 1/2 T of Red Wine Vinegar
3/4 C Water
1/2 Tsp. salt

Whisk together above ingredients. Store in refrigerator.

TO GLAZE WALNUTS:
2 C walnut halves
3/4 C sugar
1/4 C water

Spray a baking sheet, set aside. Put ingredients in 1 qt. glass measuring cup. Stir to combine. Microwave on high for 4 - 5 minutes, stirring every 1 - 2 minutes until sugar is caramelized. Be careful not to overcook - walnuts are done when the sugar is semi-glossy. DO NOT OVERCOOK.

Pour out onto sprayed cookie sheet to cool and separate. Store in airtight container up to 1 week.

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