Roasted Apple & Cheddar Salad
• 3 tablespoons red-wine vinegar
• 2 tablespoons apple juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon honey
• 2 tablespoons Dijon mustard
• 1/8 teaspoon salt
• 1 apples, preferably Fuji, peeled and cut into wedges
• 1 pear, peeled and cut into wedges
• 2 teaspoons extra-virgin olive oil, plus 1 tablespoon
• 4 sprigs fresh thyme, or 1/4 teaspoon dried
• 1/4 cup walnuts, chopped
• 3 cups baby spinach, or torn spinach leaves
• 3 cups Boston lettuce, torn
• 3 cups curly endive, torn
• 2/3 cup sharp cheddar cheese, grated
• freshly ground pepper, to taste
Preheat oven to 400°F.
To prepare dressing: Whisk vinegar, apple juice, 1 tablespoon oil, honey, mustard, salt and pepper in a small bowl.
To roast apples & prepare salad: Toss apples with 2 teaspoons oil and thyme in a medium bowl; spread evenly on a baking sheet. Roast, turning once or twice, until the apples are soft and golden, 25 to 30 minutes. Discard fresh thyme, if using. Let cool.
While the apples are roasting, toast walnuts in a small baking pan until fragrant, about 5 minutes. Let cool.
Just before serving, combine spinach, lettuce and endive in a large bowl; toss gently to mix. Divide the greens among 6 plates, drizzle with dressing and top with cheese, roasted apples and walnuts. Serve immediately.
Tonight, I’m adding some crusty bread and fresh fruit compote to this entree size salad.