I’ve been playing around with variations of this salad for awhile and I think it’s finally right to share. The sweet from the rehydrated raisins plays perfect with the pickled shallots and toasted almonds. I really think you’ll like this one
Pickled and Perfect Harvest Salad
2 shallots, thinly sliced and separated
1/2 cup red wine vinegar
1 tbsp. organic sugar
1/2 tsp. sea salt
3/4 cup golden raisins
1/2 cup dry white wine
1 cup toasted sliced almonds
2 apples, cubed (I leave the skin on, but you are welcome to take it off)
11 oz. mixed greens
3/4-1 cup olive oil
In a small container with lid, combine the shallots, vinegar, sugar, and salt. Cover and let sit for a few hours or overnight in the refrigerator. Drain, but keep the vinegar.
In a small bowl, place the raisins and white wine. You want the raisins to be just covered, add a little water if you need to. Let sit for a couple hours. Drain.
Arrange the mixed greens in a big salad bowl and top with the almonds and apples. Top with the drained raisins and shallots. Using the vinegar from the shallots, whisk in the olive oil until you reach a nice vinaigrette consistency. Dress the salad and serve immediately.