Food & Drink Dressing ingredients (makes about 3/4 cup): 1/4 cup Canadian maple syrup 2 tablespoons Canadian Filsinger’s Organic Apple Cider Vinegar (or Braggs) 6 medium-sized local strawberries, hulled and chopped 2 tablespoons Canadian camelina oil (or avocado or olive oil) 1 teaspoon Canadian Kozlik Dijon mustard (or any Dijon mustard) Salt and freshly ground black pepper to taste Instructions: In a blender or food processor, combine the maple syrup, apple cider vinegar, chopped strawberries, oil and Dijon mustard. Blend until smooth and well combined. Season with salt and black pepper to taste, adjusting the flavours as needed. If the dressing is too thick, you can thin it out with a little water or additional oil. Serve the dressing over or alongside the salad, or refrigerate until needed. Salad ingredients: 4 boneless, skinless chicken breasts 6 cups mixed micro greens (such as baby spinach, arugula and kale) 1 cup toasted walnuts, chopped 8 ounces goat cheese, crumbled 8 strawberries, sliced cup toasted pumpkin seeds 4 hard-boiled eggs Instructions: Season the chicken breasts with salt and pepper on both sides. Heat a tablespoon of camelina oil (or olive oil) in a large skillet over medium-high heat. Once the skillet is hot, add the seasoned chicken breasts to the skillet. Cook the chicken breasts on each side for about 6-8 minutes, or until they cook through and turn golden brown on the outside. Make sure that the internal temperature of the chicken reaches 165°F (75°C). Adjust the heat as needed to prevent burning. When done, remove the breasts from the skillet. Let them cool. Slice each one. Into four salad bowls, divide the microgreens. In each bowl, top the microgreens with walnuts and crumbled goat cheese. Add to each bowl four sliced strawberries, pumpkin seeds, one sliced egg and one sliced chicken breast. Serve the dressing on the side or drizzle each salad with the dressing. Grilled Chicken Salad with Canadian Maple-Berry Vinaigrette Wine suggestion: Crisp Sauvignon Blanc: If you prefer bone-dry wine, add less maple syrup and more apple cider vinegar to the dressing. Make sure that the dressing tastes more tangy than sweet. By doing this, the wine will pair nicely with the tanginess of the dressing, all the while matching the tanginess of the goat cheese and nicely off-setting the walnut bitterness. Off-dry Riesling: If you prefer a white wine with a hint of sweetness, then make the dressing as stated. Taste the dressing with your wine. Make sure that the wine has more sweetness than the dressing, to ensure a lovely match. CSANews | SPRING 2024 | 47
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