Apple Bourbon dressing is an homage to my time cooking at Tabla in NYC. It starts with a reduction of bourbon, apple cider, maple syrup and ginger. The finished dressing is almost good enough to drink and dresses up this simple salad with jewel toned edible flowers. Serve as a starter or alongside Bourbon-Glazed Lamb Chops and Bourbon-Spiked Baby Beets.

Salad with Bourbon dressing

Yield: approximately 1 cup

Lettuces

Radishes

Dressing

      2 cups apple cider

      1/4 cup bourbon

      1/4 cup maple syrup

      1 Tablespoon chopped shallots

      1 Tablespoon chopped ginger

      2 Tablespoons cider vinegar

      ½ teaspoon black pepper

      ½ teaspoon coriander

      2/3 cup canola oil

      salt to taste

Method

In a sauce pan over medium high heat, cook apple cider, bourbon, maple syrup, shallots and ginger until reduced to ¼ cup.

Pour reduction into a bowl and whisk in vinegar, pepper, and coriander. Gradually whisk in oil. Season with salt to taste.

STORY BY Michaela Hayes // PHOTOGRAPHY BY Michael Marquand

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