Honeycrisp Apple Salad with Mixed Greens, Sage, and Blue Cheese
Honeycrisp Apple Salad with Mixed Greens, Sage, and Blue Cheese
- Yield: Serves 4
Description
A fall apple and blue cheese salad can be perfect for a first course, side salad, or even lunch. It’s light, seasonal, and bursting with flavor. I recently started adding pine nuts and fried sage leaves for contrasts of flavor and texture that are delicious and memorable.
Ingredients
- 12 fresh sage leaves
- 2 tablespoons butter
- 6 cups mixed greens
- 1/4 cup dried cranberries
- 2 Honeycrisp apples (wait to slice until just before using)
- 1/4 cup pine nuts
- 4 ounces crumbled blue cheese
- 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons maple syrup
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Melt the butter in a small sauté pan over medium-high heat. When the butter starts to sizzle, add the fresh sage leaves. Cook for a minute on each side or until the leaves are slightly browned. Remove the leaves from the pan and place on a paper towel–lined plate.
Place the dried cranberries in a bowl and add 1 cup very hot water. Allow to soak 5–7 minutes. Drain off water and set cranberries aside.
To make the vinaigrette: Place the extra virgin olive oil, balsamic vinegar, syrup, mustard, salt, and pepper in a small bowl and whisk for 15 seconds. Or add to mason jar, cover and shake.
Place the mixed greens in a salad bowl, add dressing lightly, and toss to coat. Divide dressed mixed greens among 4 bowls or salad plates. Slice the apples and distribute slices over the greens. Top with cranberries, pine nuts, and blue cheese. Drizzle with additional dressing if desired and garnish with fried sage leaves. Serve.
Wine pairing suggestions: Cellar 13 Winery 2023 Chardonnay or Favalora Vineyards Winery 2020 Barbera
- Category: Salad
