Colony House Salad with Honey-Shallot Vinaigrette Liberty Tree Tavern

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7 oz. Mixed Greens
6 oz. Rotisserie Chicken Meat
3 oz. Diced Gala Apples
1.5 oz. Smoked Cheddar
3 oz. Honey-Shallot Dressing (recipe below)
1 oz. Candied Pecans
.25 oz. Chives


Toss greens, chicken and dressing in bowl. Arrange mounded on plate and top with apples, pecans, and cheddar. Garnish with chives.

House Seasoning


1/2 cup salt
1 TB white pepper

Mix thoroughly and store.

Honey-Shallot Vinaigrette


1/2 cup shallots
1/4 cup cider vinegar
3/4 cup canola oil
1/4 cup honey
1 TB Dijon mustard
Dash House Seasoning, or to taste (recipe above)


Saute chopped shallots in pan until dark and caramelized. Deglaze shallots with a few ounces of vinegar. Cool shallots then puree all ingredients in blender or food processor until emulsified. Refrigerate.

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