Phew. Desmond turned three on Saturday, and we are all still recovering. If you find me here next year planning a toddler birthday party, during flu season, on the morning of a major kid-crazy, candy-filled holiday, talk me out of it. Please. I'm counting on you. Halloween and a birthday party are just too much to roll into one day for anybody, let alone a three-year-old and the sleep deprived family of a newborn.
The boy had a blast, of course, and the food was pretty good.
To round out the toddler-friendly Halloween barbecue buffet of mac n' cheese bites, and corn on the cob, and seitan ribs, and caramel corn, and cupcakes, I thought we ought to have a salad. This apple cider vinaigrette was perfect on top of a mix of baby greens, diced apple, and toasted pecans. I figured this would count as grown-up food, but the 10-year-old next door, exclaimed (in a good way), "What is this salad dressing?!" when he took a bite. I love a kid that eats his salad.
Apple Cider Vinaigrette
In a small saucepan, bring the apple juice and minced shallot to a simmer. Cook until the juice is reduced to a thick syrup and measures about 1/2 cup. This will take about 30 - 40 minutes. Combine the apple-shallot syrup with the vinegar, mustard, and molasses. Whisk in the oil until combined. Add salt to taste. Yield: about 1 cup of salad dressing P.S. I know that after a two week absence, in the middle of the Vegan Month of Food no less, I ought to have more to show for it than salad dressing. There will be birthday cupcakes shortly, but first, eat your salad.
