Napa Valley Salad

Makes: 6-8 servings

INGREDIENTS

Vinaigrette:
2 small shallots, finely diced
The zest of two clementines (or oranges or grapefruit – see below, you can use the fruit in the salad)
2 teaspoon maple syrup
2 teaspoon flavored mustard (walnut Dijon is wonderful!)
4 teaspoons quality vinegar (sherry is nice)
6 tablespoons olive oil

Salad:
1 head, red leaf lettuce, torn into bite-size pieces
1 small head, napa cabbage, (core removed) shredded
1 small fennel, (core removed; white part only), thinly sliced
¼ cup dried apricots, small dice
¼ cup dried cranberries
2 clementines, segments (grapefruit or oranges also work nicely!)
¼ cup toasted pecans

PROCEDURE
Combine all vinaigrette ingredients in a bowl except the oil. Drizzle oil in slowly while whisking continuously to create an emulsion. Taste and adjust with sea salt and pepper.

Place salad ingredients in a large bowl and toss with a portion of the dressing. Taste. Add more vinaigrette until greens are coated, but not saturated (add the dressing just prior to dinner service, otherwise the greens will get soggy and wilt).