| Ingredient | ULF # | Portion |
|---|---|---|
| Heritage Lettuce Blend | 133946 | 8 oz. |
| Azar Pepitas | 431677 | 2 oz. |
| Honeycrisp Apples | 141186 | 2 oz. |
| Brussels Sprouts, Halved | 126122 | 2 oz. |
| Roasted Butternut Squash 3/4" | 144222 | 2 oz. |
| Belgioioso Gorgonzola Cheese | 212595 | 2 oz. |
| Maple Apple Cider Vinaigrette | As needed | |
| Esprit de Pari Dijon Mustard | 274246 | 4 Tbsp. |
| Anderson's Pure Maple Syrup | 354549 | 1 cup |
| Pepin Heights Local Apple Cider | 100785 | 1 cup |
| Pastorelli Apple Cider Vinegar | 289037 | 1 cup |
| Corton Extra Virgin Olive Oil | 267668 | 3 cups |
Preheat the oven to 325°F (160°C). Toss Brussels sprouts, butternut squash, pepitas, and apples together. Roast for 10-15 minutes until slightly golden and tender.
In a bowl, toss the heritage blend with maple apple cider vinaigrette. Plate this mixture as the base.
Top the greens with the roasted Brussels sprouts, butternut squash, pepitas, and apples. Sprinkle with crumbled blue cheese and drizzle with extra dressing.
In a large mixing bowl, whisk together the Dijon mustard, maple syrup, apple cider, apple cider vinegar, and extra virgin olive oil until well combined. Taste and adjust the seasoning if needed. You can add salt and pepper to enhance the flavors.
