Seared Cabbage, Apples, Pears, Baguette & Tangy Vinaigrette

Submitted by SarasotaCook

"This is a favorite of mine. It is a simple salad with fresh great flavors. Fresh fall fruits lightly sauteed with onions and then a sweet and tangy vinaigrette. I serve a baguette that is also toasted with olive oil and honey and then topped with creamy gruyere cheese or you can use havarti or any good creamy cheese. This is a favorite fall dinner served with my Easy Potato Soup (soon to be posted as of Aug 26). I love a rich salad with a simple bowl of comforting soup for a busy night."

 

• Ready In: 1hr
• Ingredients: 19
• Yields: 8 Salad servings
• Serves: 8

ingredients

• 1 head cabbage, cut in 1/8 's
• 2 granny smith apples, diced fine
• 2 bosc pears, diced fine
• 1 small red onion, cut in half and thin sliced
• 5 slices smoked bacon, diced and sauteed
• 2 tablespoons olive oil (to use on the romaine)

• Dressing

• 1 small shallot, diced fine
• 1 teaspoon dry mustard
• 1⁄4 teaspoon garlic
• 1⁄4 cup cider vinegar
• 3⁄4 cup olive oil
• 1⁄4 teaspoon dried rosemary
• 1 teaspoon honey
• 1⁄4 teaspoon black pepper
• 1⁄2 teaspoon kosher salt, to taste

• Baguette Garnish

• 1 teaspoon honey
• 1 tablespoon olive oil
• 8 baguette, slices
• 8 8 slices havarti cheese or 8 slices any good melting cheese

directions

1. Dressing -- add all the ingredients in a small baggie. I like to use a baggie because I can just shake and then put in the refrigerator and not worry about clean up. But use a small bowl or measuring cup if that works better. Whatever works best for you. Less dishes for me is always a plus.
2. Bacon and Fruit toppings -- saute the bacon in a medium size saute pan. No oil necessary. Just saute until crispy brown. About 5-8 minutes until done. Remove and then remove to a plate, lined with a paper towel to drain. Reserve 1 teaspoon of the drippings.
3. Toppings -- Add the onion, pears and apples to that same sauce pan with the reserved drippings. Cook 5 minutes until the fruit gets slightly soft. Remove and set to the side as you cook the cabbage.
4. Salad -- Now same pan, no need to dirty more dishes, cut the cabbage into quarters and then in half again. Just brush with olive oil and season with salt and pepper and pan saute. With the cabbage brushed with olive oil you do not need to add any extra to the pan. Just a non stick pan 3-4 minutes per side. Now this can be done on a outside grill, inside grill pan or just a saute pan. This makes it easy for me when I am just having a bowl of soup and this. Once lightly brown on each side and slightly tender, remove and cover with foil.
5. Dinner -- Well almost. Just mix honey and olive oil and brush on baguette slices. In a 400 degree oven just toast. Remove, add the cheese and return to the oven and melt. That is it. You can do this as you build the salads.
6. Now it is dinner -- Add a slice of the warm cabbage slice to your plate and top with the warm fruit and onions. Then top with bacon and the chilled vinaigrette. Garnish with the cheesy baguette.
7. A cup of potato soup and it is an amazing easy light dinner. Sometimes easy comfort food is what I need. A nice change from heavy casseroles or pastas. This is still very filling and satisfying, but just that bit lighter.