Friday, November 2, 2012

Apple Salad Tower Sandwiches with Tangerine Vinaigrette

Apple Salad Tower Sandwiches with Tangerine Vinaigrette
                                                                                           loved the salad I served at the luncheon I catered the other day. They especially appreciated the presentation even thought the tower collapses once you cut into the salad! The occasion was a seated luncheon with an intimate group of friends celebrating a significant birthday and this unique creation made for fun and lively conversation. There is lots flavor and texture that come from combining these fall-oriented ingredients; crispy apples, flavorful and hearty arugula and spinach, tangy feta, naturally sweetened cranberries and tangerines and salty roasted sunflower seeds. 

Once you have all the ingredients together it's simple to assemble. Core small crispy apples, then slice each apple into about ¼-½ inch slices, about 4-5 slices for each apple. Lightly coat arugula and spinach with Tangerine Vinaigrette. To assemble, layer apples and greens alternately. Top each apple tower with crumbled feta cheese, dried cranberries, tangerine segments and toasted sunflower seeds. Drizzle the Salad Sandwich Tower with Tangerine Vinaigrette. Serve immediately. 

Tangerine Vinaigrette

1 teaspoon salt
Several grindings of fresh black pepper
1 teaspoon Dijon mustard
¼ cup tangerine juice, freshly squeezed
¾ cup canola oil

In a 2-cup capacity jar with a tight-fitting lid, combine salt, black pepper, Dijon mustard and tangerine juice. Add canola oil ¼ cup at a time, shaking well after each addition. Keep dressing at room temperature until ready to serve. Shake just before using. Refrigerate any unused portion. About 1 cup