Crisp Apple Salad with Apple Cider Vinaigrette
Warm apples, fresh greens, with sautéed shallots, toasted almonds, and pecorino cheese make a perfect fall salad.
- 5-8 oz Fresh mixed salad greens
- 2 apples peeled and sliced
- 1/3 cup sliced almonds
- 1 large shallot sliced
- 3 Tbsp golden raisins
- 1 Tbsp Olive oil for shallots and apples
- Pecorino Romano Cheese shaved
For the vinaigrette
- 1 ½ Tbsp Apple cider vinegar
- 3 Tbsp Olive Oil
- 1 Tbsp Maple syrup
- 1 tsp Whole grain Mustard
- salt and pepper
Whisk the apple cider vinegar, whole grain mustard, and maple syrup together. Whisk the 3 Tbsp. olive oil, salt, and pepper until combined. Add the golden raisins to soften and absorb some of the flavor.
Heat a medium sauté pan over medium heat and toast the almonds until slightly golden brown. Set aside.
In the same pan heat the remaining 1 Tbsp. olive oil. Add the sliced shallots and sauté until fragrant, about 2 minutes.
Add the sliced apples and warm through, about 1 minutes. You don't want to overcook the apples because they will lose their crispness.
In a large bowl, add the salad greens and toss with the vinaigrette. Top with the golden raisins, apples and shallots, almonds, and shaved pecorino romano cheese. Season again with salt and pepper again if needed.
Different varieties of apples you can use with this recipe
- Granny Smith (green apples)
Nut or seed substitutions
- Goat Cheese
- Bleu Cheese
- Walnuts or pecans
- Pumpkin seeds