Caprice Salad with Maple Vinaigrette

It isn’t everyday that you stop for a bite in an unknown place and fall upon a gem. Resto Caprice, located just outside of Quebec City in Saint-Augustine-de-Demaures, seems to be in the middle of nowhere, but is obviously close enough to civilization to have that je-ne-sais-quoi of fine cuisine. Sample their salad with its exquisite quintessential Canadian dressing (which they sell in the gourmet shop) if you’re in the hood.
If you’re not planning a trip to the burbs of Quebec City, you can whip up my fantastic jittery version of Maple Vinaigrette and allow it to grace this Caprice Salad.
 Caprice Salad with Maple Vinaigrette

Caprice Salad with Maple Vinaigrette

  • 8 c Mesclun salad or torn lettuce
  • 3 oz goat cheese, crumbled
  • 1/2 lb (250 g) bacon, cooked until crispy, finely chopped into bits
  • 4 small russet apples, peeled, cored, cut in eighths, sautéed on medium heat in a tablespoon of butter for 5 minutes
  • 3/4 c lightly toasted walnuts

Right after sautéeing apples and toasting nuts, while ingredients are still warm, assemble plates. Divide lettuce and scatter equal amounts of cheese, bacon, apple and walnuts. Serves 4 as a main or 8 as a side dish. For a dreamy salad, serve 3 tablespoons of dressing on the side of each plate in shot glasses.

Caprice Salad with Maple Vinaigrette

Maple Vinaigrette

  • 1/3 c organic canola oil, organic sunflower oil or olive oil
  • 1/4 c balsamic vinegar, red or the sweeter white
  • 2 T maple syrup
  • 1 1/2 t Dijon mustard

In a medium-sized jar, add all ingredients and shake to combine. Refrigerate to store.

Caprice Salad with Maple Vinaigrette Print Ready Recipe

Caprice Salad with Maple Vinaigrette

Final notes:

  • No, you don’t have to use russet apples, but they were nice for a change.
  • Here are 4 more versions of Maple Vinaigrette from Aimée Wimbush-Bourque at Simple Bites.
  • This jittery Maple Vinaigrette would be amazing with our aromatic fresh local strawberries.

Caprice Salad with Maple Vinaigrette

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