
Try this unique Appalachian withered (or “killed”) loaded salad, packed with farm fresh fruit and veggies, homemade pickled beans, and a fried egg topper! Let your eyes be dazzled and your body nourished! Enjoy this beautiful Badger Mountain Chardonnay Vinaigrette dressing served warm over your chilled salad greens for a unique twist. Taste the gorgeous combination of flavors of ripe apples and honey, tartness from apple cider vinegar, and a touch of elegance with Badger Mountain Chardonnay wine added!
Ingredients:
Withered Green Salad
- 2 cups Organic Mixed Leaf Lettuce (like Spring mix)
- 12 Badger Mountain Chardonnay Pickled Green Beans, whole (recipe above)
- 4 slices cooked uncured pork Bacon, crispy, bite-sized pieces, *save 4 tbsp bacon grease for dressing
- 1 Red Gala Apple, sliced, skins on
- ¼ cup Walnuts, raw, rough chopped (large pieces)
- 3 Chives, chopped small (chive blossoms can be included too if spring season)
- 2 large Eggs
Badger Mountain Chardonnay Warm Vinaigrette
- ½ cup Badger Mountain Chardonnay
- ½ cup Apple Cider Vinegar
- 4 tbsp liquid Bacon grease (from frying bacon)
- 1 Shallot, thinly sliced rings
- 3 tbsp Honey, organic
- 3 tbsp Dijon Mustard
- ½ tsp Salt
- ¼ tsp Black Pepper
Let’s start cooking:
- Prepare the wilted salad by placing the fresh lettuce in a large serving style bowl.Then layer with pickled green beans, bacon, apples, and walnuts on top of the lettuce.
- Next, make the vinaigrette by placing the 4 Tbsp bacon grease into a nonstick frying pan with the sliced shallots and a pinch of salt. Cook lightly until translucent, 1-2 mins on low heat.In a medium saucepan, whisk together the Chardonnay wine, vinegar, honey, mustard, salt and pepper. Add to it the sautéed shallots and remaining bacon fat from the frying pan. Whisk to combine. Taste and adjust seasoning.Heat the vinaigrette until warmed through on low heat, 3-4 mins. Keep hot and simmered on low until ready to use.Pan-fry the eggs to your preference (pictured: fried, sunny side up). Drizzle the heated Chardonnay Vinaigrette over the prepared salad. This causes the lettuce to “wilt”. Then top salad with the egg and sprinkle with chopped chives. Salt and pepper to taste. Serve immediately!