CRISP BUTTER LEAF SALAD WITH APPLE VINAIGRETTE AND TANGY BLUE CHEESE
Ingredients
Apple Cider Vinaigrette
- 1 tablespoon chopped shallot
- 2 tablespoons apple cider vinegar
- 3-4 tablespoons olive oil
- 1 lemon, for juicing
- Flaky sea salt and fresh cracked pepper, to taste
Butter Leaf and Spinach Salad
- 2 heads of butter leaf, cleaned and leaves separated
- 3 cups baby spinach
- 1 chilled honeycrisp apple
Handful of toasted walnuts
Pickled shallot, optional
4 ounces tangy blue cheese, chilled*
Cooking instructions
- Prepare vinaigrette - in a bowl whisk together chopped shallot, apple cider vinegar, and olive oil until incorporated. Season with salt, pepper, and juice of half a lemon. Set aside.
- Prepare greens and layer into a shallot bowl. Grate apple on a box grater, discarding the core and sprinkle over chilled greens. Garnish with chopped walnuts, pickled shallot and drizzle with vinaigrette. Crumble cold blue cheese over the top and serve immediately.
Recipe Notes
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Pop blue cheese in the freezer for 30 minutes to firm up, so it’s easier to crumble and you can get beautiful, big blue cheese crumbles.
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“Fall” in love with salad - add a bit more fall to this salad with sliced persimmons.