Holiday Spice Is Nice
November 30, 2006

My neighbor, Jackie Bissonette, was raving to me about a salad she enjoyed at a recent wedding. She asked if I would try and procure the recipe for her. I called Sarah Moran, the owner of Cloud 9 Catering, who was thrilled to share her unusual dressing with Observer readers. The special secret is toasted and pickled gingers. This salad dressing is perfect for holiday entertaining– the subtle ginger flavor adds a sophisticated and festive touch to fresh greens that are speckled with delicious treats, like toasted nuts, cheese and fresh fruit.

Cloud 9 Toasted Ginger–Maple Vinaigrette

- 2 ounces fresh ginger, peeled and shaved paper thin
- one fourth cup corn syrup
- one half cup gingered rice vinegar
- 1 teaspoon kosher salt, 1 teaspoon crushed pink peppercorns
- one and one half cups canola oil
- 1 ounce pickled sushi ginger, cut in ribbons
- one fourth cup (or to taste) Vermont Maple Syrup

1. Preheat the oven to 300 degrees. Place fresh ginger on a sheet pan in a single layer. Toast ginger in the oven for 30 minutes, or until it begins to dry and turns golden brown. Remove from oven and cool to room temperature.
   
   
2. Combine corn syrup, ginger rice wine vinegar, salt and pink peppercorns in a bowl, whisk together. Slowly drizzle in the canola oil, whisking constantly. Stir in toasted ginger, pickled ginger and maple syrup. Allow dressing to stand at room temperature for 24 hours. Taste vinaigrette, strain out solids and refrigerate. Recipe makes 2 cups and will keep for 3 months in the fridge.

Salad & Topping Treats:

1. To serve, remove the dressing from fridge 30 minutes ahead, shake well and drizzle lightly on a variety of baby mesclun greens, tossing the greens with clean hands. To gauge salad size, figure on one handful of greens per person.
   
   
2. Plate salads individually and then top lightly with a combination of the following choices: shelled and toasted pistachio nuts, walnuts or pine nuts; crumbled blue cheese, goat cheese or feta cheese; dried cranberries, raisins or chopped figs; freshly diced pears, apples, or peaches.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008