Every December, my mom and I head to Bethlehem, Pennsylvania for their annual Christkindlmarkt, a wonderful spot for artisans to feature their wares, and a good time for us to pick up a few unique holiday gifts. As much as we look forward to our visit to the market, we also eagerly anticipate our trip because it means it’s also time for our stop at Bethlehem Brew Works, a brew pub in downtown Bethlehem. Every time we go, we order the same thing … their Beer and Cheddar Soup and their Christmas City Salad with Cinnamon Vinaigrette. And every time I go, I ask for the recipes to no avail. Not even a list of ingredients.
Over the years, I’ve been tinkering with my own Beer and Cheddar Soup and have come up with a version that I actually like better, but the Cinnamon Vinaigrette has eluded me … until now. In a recent issue of Southern Living magazine, I spied a recipe for Honey-Cinnamon Vinaigrette and ripped it out, hoping against hope that it might come close. I quickly mixed up a batch before dinner and made a salad with tossed greens, roasted sliced pears and Gorgonzola cheese. And, of course, the dressing. Ahh, the dressing.
Spot on and oh so good. The Husband wouldn’t touch it after the first bite, which is absolutely A-OK with me, because you know what that means… more for me! He’s your traditional oil and lots of vinegar guy anyway, but there’s nothing stopping you from getting as hooked on it as I am … and save yourself that trip to Bethlehem, PA. Well, unless you’re visiting the Christkindlmarkt, which is a very good reason to go indeed. But in the meantime, have the dressing. On the salad with the pears and Gorgonzola. Really. You’ll thank me for it. I’ll be right here waiting.
See the recipe for Honey-Cinnamon Vinaigrette here.