Apple cider vinaigrette

(recipe follows)

1/2 c. soy nuts (roasted)

1/2 c. apple smoked bacon, chopped

1/2 c. goat cheese

1/2 c. pickled red onions

(recipe follows)

1/2 lb baby spinach

Apple Cider Vinaigrette

1 c. apple cider (reduced to 1/4 cup)

3 tbls whole grain mustard

1 c. apple vinegar

1¼ c. oil blend

Salt to taste

¼ cup sugar

Reduce 1 cup of apple cider to ¼ cup. Add reduced apple cider, whole grain mustard, apple vinegar, salt and sugar to blender. Blend, then slowly add oil to emulsify. Taste and adjust seasoning as needed.

Pickled red onions

1 red onion sliced

½ c. white wine vinegar

1 bay leaf

1 tbsp whole black peppercorns

½ c. kosher salt

1½ c. sugar

3 c. water

Bring water, red vinegar, white vinegar, salt, sugar, bay leaf and peppercorns to a boil. Turn down heat and let simmer for 10 minutes. Add sliced onions to water and boil for about 5 minutes or until tender. Take off heat and add 1 cup of ice and let onions cool in pickling liquid. Refrigerate until use.