Cider Kissed Harvest Salad

This Cider Kissed Harvest Salad is a seasonal favorite that balances sweet, tart, and nutty flavors with a hint of sesame in the vinaigrette. With ingredients pulled from out local garden, this salad is perfect for cozy gatherings, it’s a simple way to showcase fresh autumn produce.
 

Cider Kissed Harvest Salad

• Kale or other hearty greens
• Diced Cosmic Crisp apples
• Dried cranberries
• Pecans
• Sesame Cider Vinaigrette
   

Sesame Cider Vinaigrette
(Makes just over 1/2 cup)

• 1 cup apple cider
• 1 tablespoon lemon juice
• 1 teaspoon coarse brown mustard
• 1/2 teaspoon salt
• 1/4 cup grapeseed oil
• 1 tablespoon sesame oil
   

Directions

• Place apple cider in a small saucepan and simmer until it is reduced to 1/4 cup. Cool completely. This can be done the day before.
• Combine the reduced cider, lemon juice, mustard, and salt in a small bowl. Whisk to blend. 
  Whisk in grapeseed oil until thick. Add sesame oil and stir. Taste and adjust with lemon juice or salt to your liking.
• Or, if you want to try something a little different, you could also add in roasted sweet potatoes, celery, or additional nuts. 

Get to know Chef Aimee, OFS’ dedicated Corporate Chef, whose journey through food has led her from Portland’s culinary schools to the heart of Indiana, where she brings fresh, locally-sourced meals to life at OFS.

When did you join OFS, and what brought you here?

"I joined OFS in October 2012. George, our pilot, was handling a lot of the cooking at the time, but as the company expanded its tours and events, he needed more support. A friend at OFS told me about the opening, so I came in to meet the team and cooked dinner for them, which led to my hiring. At first, it was part-time, but things have gotten busier over the years, especially since I took over the vegetable and herb garden three years ago."

How did your journey in the culinary world begin?

"I've always loved to cook, though I think my love for food started because I loved to eat! I originally went to college for anthropology and was saving up for grad school. Then, I realized I wanted to cook professionally. So, I enrolled in culinary school in 1999 at the Western Culinary Institute in Portland, Oregon."

How do you incorporate OFS’ values into your cooking?

"Over time, I’ve focused on using as much local produce as possible. We grow a lot in our on-site garden—especially in season—and supplement from local farms when needed. I want people to know where their food comes from, so I tell them about the ingredients, like the 100 pounds of peaches I bought this year or the beef we get from grass-fed cattle raised by a local farmer. It’s about quality and supporting local sources, which aligns with OFS’ commitment to care and community."

What do you do to keep growing and challenging yourself as a chef?

"I’m always reading—whether it’s cookbooks or food science articles. I love cookbooks with lots of text and minimal pictures because they help me understand the why behind recipes. When you know why a recipe works, you can make it your own. Food science helps me understand these principles, allowing me to expand recipes and develop my own."

Chef Aimee passion for culinary arts, her dedication to sourcing locally, and her commitment to OFS’ values make every meal an experience, reinforcing the hospitality that defines the OFS community. Through her food, she cultivates not only flavors but also the warmth and care that shape OFS as a true place of connection. 
 

Check out previous recipes from Chef Aimee: 

• Roasted sweet potato salad with apples
• Apple & cabbage salad
• Strawberry cheesecake
• Grilled eggplant with herbs
• Autumn Chicken Picatta
• Roast squash with brown butter, walnuts, sage & parmesan
• Salad with Manchego and Sherry Vinaigrette