Here in Washington we are known for our apples. We have more than 9 varieties that are shipped all over the world. Beginning in the fall apples are plentiful. The recipes for using them are endless and they’re a great fruit to use through the fall and winter. We brought home some delicious, local Honeycrisp apples and were looking for an idea. Of course we’ve all had salads with apples in them, but what make the big difference was the dressing. This salad was great as a side or a main course. With the abundance of cranberries over the holidays, I made a cranberry vinaigrette which paired amazingly with the apples. There is so much you can do with this delicious fruit….think outside the box and create a light, refreshing meal that is good for you as well as delicious!
4 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into 1/2-inch dice
3 cups baby spinach
2 heads endive, thinly sliced
1 cup toasted coarsely chopped walnuts, pecans or almonds
3/4 pound blue cheese, crumbled or feta cheese, crumbled
1 cup cooked and crumbled bacon
Salt and pepper to taste
Mix all ingredients together and toss with dressing
1/4 c. fresh cranberries
1/4 c. balsamic vinegar
3 T. honey
1 c. olive oil
1 T. dijon mustard
2 T. minced shallots
1 tsp. minced garlic
salt and pepper to taste
Put cranberries, vinegar, honey, mustard, shallots and garlic into a blender and blend until smooth. Slowly drizzle in olive oil until emulsified. Season with salt and pepper. Toss with salad and serve immediately.
Have a Great Week!!
Beijos e Tchau!