Red White and Bratwurst Salad with Roasted Tomato-Nutmeg Vinaigrette

Today is Independence Day in America. I have plenty of friends to the south of my Canadian environs so I thought I’d honour their country-wide celebrations with a salad. This salad has many of the flavours of the backyard barbecue encompassed within it: grilled bratwurst, mustard (in mustard greens), ketchup (in the Roasted Tomato-Nutmeg Vinaigrette) and the cheese was soaked in a local craft beer (it’s an apricot-infused ale so it’s a fruit group haha).

Red White and Bratwurst Salad with Roasted Tomato-Nutmeg Vinaigrette:

For the Vinaigrette:

1/4 cup Roasted Tomato Sauce (or puréed fire roasted tomatoes if you’re in a rush)
1/2 tsp ground nutmeg
3 Tbsp maple syrup
3 Tbsp rice vinegar
3 Tbsp Mighty Trio Organics cold pressed canola oil

Add all of the vinaigrette ingredients to a blender (or use a hand blender with its accompanying beaker). Purée until smooth. Set aside.

For the salad:

4-1/2 cups Greens Eggs & Ham baby mustard greens
8-10 Doef’s Greenhouses cherry tomatoes, quartered
80g Adele’s Artisan Cheese Alley Kat Aprikat Ale soaked cheddar, shaved
4 Acme Meat Market bratwursts, grilled, sliced, then coarsely julienned
Reserved Roasted Tomato-Nutmeg Vinaigrette

In a large bowl, add the mustard greens and vinaigrette. Toss gently with your fingers until well coated. Place a handful or two of dressed mustard greens on four plates (for a main course salad) or 6-8 plates (as a side/starter). Top with quartered cherry tomatoes, shaved cheese and julienned bratwurst.

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