A Post-Thanksgiving Salad

As much as we love a hearty Thanksgiving feast, those extra helpings of mashed potatoes and pie sometimes leave us craving a lighter meal post-holiday. For the upcoming weekend, we asked Chef Jared Frazer from Styer's Garden Café to share a refreshing salad recipe to enjoy after Thanksgiving. He created this crisp pairing of chicory, roasted peanuts, cheese from our friends at Doe Run, and a tangy homemade dressing. Delicious on its own, this salad would also be the ideal partner for some savory Thanksgiving leftovers!

A Post-Thanksgiving Salad
2 heads cleaned, green chicory
1 cup roasted peanuts
1/4 cup grated Doe Run Hickory on the Hill cheese (you can also use an aged cheddar)
10 cubes toasted pumpernickel
Pickled onion to garnish

Whole Grain Mustard Vinaigrette
1 cup extra virgin olive oil
1/4 cup sherry vinegar
1/4 cup whole grain mustard
2 tablespoons honey
1 teaspoon tumeric
Salt & pepper to taste

Mix all dressing ingredients with a whisk until well-incorporated. Toss chicory with dressing, top with peanuts, cheese, onions, and croutons. 

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