Description
A refreshing and crunchy salad featuring crisp apples, toasted pecans, and a simple, tangy homemade vinaigrette.
Ingredients
Scale
For the Crust:
- 1 large head of romaine lettuce, chopped
- 2 crisp apples (such as Honeycrisp or Granny Smith), thinly sliced
- 1/2 cup pecans, toasted
- 1/4 cup dried cranberries
- 1/2 cup crumbled feta or goat cheese
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 small shallot, minced
- Salt and freshly ground black pepper to taste
Instructions
1. Prepare the Crust:
- Make the vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, and minced shallot until well combined. Season generously with salt and pepper.
- Toast the pecans: In a small, dry skillet over medium heat, toast the pecans for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from the skillet to cool.
- Assemble the salad: In a large bowl, combine the chopped romaine lettuce, sliced apples, toasted pecans, and dried cranberries.
- Dress and serve: Drizzle the desired amount of vinaigrette over the salad and toss gently to coat. Top with crumbled cheese and an extra grind of black pepper. Serve immediately.
Notes
You can customize the seasonings to taste.