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1
To create the vinaigrette, in a electric blender, blend shallot, mustard, honey, vinegar, Virtue Cider Rose, and tarragon on low until combined (20 seconds)
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2
Slowly incorporate oil to emulsify and season well with salt and pepper
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3
To begin the poached apples, boil sugar, water, Virtue Cider Rose and vanilla bean. Transfer 1/3 of the liquid into a bowl and set aside, cooling over another bowl filled with ice
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4
Peel, core, and slice pears thinly. Add pears to saucepan, simmering gently and covered
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5
When pears are knife-tender, transfer to cold poaching liquid with a slotted spoon
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6
To toast the pepitas, toss pumpkin seeds in 1/4 tsp olive oil and toast in the oven at 325 degrees F until golden
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7
Remove from oven, season with salt and coat evenly with 1 to 1 1/2 TB honey, cool until room temperature
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8
For the popped quinoa, heat a large stock pot over medium-high heat, covered until just before it begins to smoke
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9
Turn off the heat, add 1 tsp of quinoa at a time and shake continuously until kernels pop. Be careful not to turn them black! This process will happen relatively quick. Pop until desired amount is created
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10
To compose the salad, gently toss mixed greens, endive, poached pears and toasted pepitas with a light drizzling of the vinaigrette
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11
Sprinkle the popped quinoa over top with crumbled goat cheese or Boursin
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12
Serve immediately with the rest of the dressing on the side
