Ambrosia Salad – Garden & Gun
The classic dish is reimagined by Shelley Cooper of Dancing Bear Appalachian Bistro in Townsend, Tennessee
Ingredients
- 2 cups (4 sticks) unsalted butter
- ½ cup rice wine vinegar
- 1 tbsp. sugar
- ¼ cup maple syrup
- ¼ cup pecan halves
- ¼ cup dried cherries
- ¼ cup kosher salt
- 1 tbsp. white pepper
- 6 cups fresh mixed greens
- 10 strawberries, quartered
- 10 blackberries, halved
- 10 raspberries
- 10 blueberries
- 10 bite-size pieces fresh pineapple
- 1 cup goat cheese, crumbled
- 1 cup shaved unsweetened coconut, toasted
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