Cobb Salad with Wine Soaked Eggs

Quick Pickled Onions 

• 1 medium red onion, thinly sliced 
• ½ cup apple cider vinegar 
• 1 tablespoon brown or cane sugar 
• 1-1/2 teaspoon kosher/sea salt 
• 1 cup water 

Vinaigrette 

• ¼ cup olive oil 
• ¼ cup maple syrup 
• ¼ cup white balsamic vinegar or apple cider 
• 2 teaspoons grainy mustard 
• pinch salt 

Salad 

• 1 medium red onion, pickled 
• 1 can chickpeas, drained and rinsed *can use soy beans, pine nuts or any other nuts if desired* 
• 1 tablespoon coconut oil or extra virgin olive oil
• salt and pepper  
• 1 tablespoon of your favourite dried seasoning 
• 3 eggs, hard boiled and peeled 
• ½ cup red wine vinegar 
• ½ cup red wine   
• 1 sprig fresh thyme 
• 1 bay leaf  
• 1 cup chopped kale 
• 1 lemon, juiced 
• 1 cup quinoa 
• 1.5 cups low sodium chicken stock 
• 1 avocado, sliced 
• 1-1/2 cups Stemmler’s Bone-In Ham, cooked and cubed 
• 1 Stemmler’s Smoked Turkey Drumstick, shredded 
• 2 pieces Smoked Pork Jowl Bacon, cooked and chopped  
• 1 English cucumber, peeled in ribbons 
• 1 pint coloured grape tomatoes 
• 1 cup shredded cheese   

To prep ahead of time, start the Quick Pickled Onions by mixing the vinegar, sugar, salt and water together in a bowl until everything has dissolved. Place the sliced onions in a jar and pour in the liquid so it totally covers them. Seal it tightly then set aside on the counter for at least an hour. 

Toss your drained and rinsed chickpeas in one tablespoon of oil and seasoning and place on a parchment lined baking tray. Bake at 375F approximately 30-40 minutes, occasionally stirring them around so they crisp up evenly. Remove from oven and set aside. 

Hard boil your eggs and peel off the shell. Rinse then place in a small bowl. Add the red wine, red wine vinegar, thyme and the bay leaf to fully cover the eggs. Place in fridge for 1 to 2 hours turning occasionally. You want the liquid to infuse and colour the egg evenly. 

For the vinaigrette, mix the ingredients together in a bowl, slowly whisking in the oil to emulsify. Set aside in the fridge until ready to serve. 

Cook the quinoa in the chicken stock according to the instructions on the package. Set aside. 

Chop the kale (or you can purchase it chopped in bags) and place in a bowl. Add one teaspoon of oil, salt and a squeeze of lemon then begin to massage these ingredients into the kale for about 30 seconds. It helps to take away the bitterness and breaks down the toughness of the raw kale. Place in fridge until you're ready to use it. 

Drizzle the sliced avocado with lemon juice. It prevents it from turning brown. Slice the eggs as well into small wheels to showcase the colour of incorporated wine.  

Assemble your salad, placing all the items however you want for a beautiful presentation of colours. Enjoy.