This salad combines favorite cold-weather flavors: maple, warming spices like clove and allspice, earthy root vegetables, and sharp Cheddar. Cabot Clothbound, an English-style Cheddar made in Vermont, is particularly good here.
Make the vinaigrette
Combine the maple syrup, cinnamon, allspice, clove, star anise, ginger, and 1 Tbs. water in a 1-quart saucepan. Simmer on medium-low heat to infuse the flavors and thicken slightly, about 3 minutes. Stir in the vinegar, and strain through a fine-mesh sieve into a medium bowl. Whisk in the oil in a slow stream (it won’t emulsify), and season to taste with salt and pepper. Set aside and allow to cool to room temperature.
Make the salad
Combine the mesclun and frisée in a large bowl. Peel the turnip, carrot, and parsnip. Using the peeler, shave each into thin ribbons into the bowl. Add the sunflower seeds and half of the cheese. Whisk the vinaigrette to recombine, then toss the salad with enough to coat. Serve sprinkled with the remaining cheese.
nutrition information (per serving):
22, Fat Calories
190, Saturated Fat
7, Monounsaturated Fat
16, Polyunsaturated Fat
Photo: Scott Phillips