This salad is modified from the Inn at the Crossroads‘ recipe for Greens Dressed with Apples and Pine Nuts, mostly because I dislike pine nuts (I used pecans), I couldn’t be bothered with pomegranates (although next time I may add some crasins), and had crumbled goat cheese not spreadable (and I wouldn’t want that much goat cheese anyway). I think it all on a bed of “baby spring mix” but I don’t remember which box of pre-washed lettuce I grabbed at the store.
Next time I’m going to either slice the apples even more thinly on the mandolin, or chop them up in to easier to manage pieces (which is what I ended up doing on the plate anyway). The dressing is a simple mix of honey and balsamic vinegar. This is a recipe I’m going to keep and make again (and probably again and again and again because it is super simple and tasty).
Makes 2 salads, can be scaled up:
- 2 apples, different colors
- ~2 cups decorative greens
- 2-4 Tbs. crumbly cheese (we used goat cheese)
- 1/4 cup pecans
- 3 Tbs. honey, warmed slightly
- 2 tsp. balsamic vinegar
- little bit of cracked pepper
Salad: Slice the apples into rounds about 1/4″ thin (thinner) remove seeds & core if necessary. Stack these, alternating colors, and sprinkling a little cheese in between. Top with a bit of cheese, a sprinkle of nuts, & arrange the whole thing on a bed of greens.
Dressing: Combine the honey and balsamic vinegar, stir well. Pour over salads, add dash of pepper.