Fall Harvest Salad
Diane Sokolofski
Chef demonstration
Salads
Autumn
FALL HARVEST SALAD
INGREDIENTS:
- 5-ounce prewashed arugula (about 4-5 cups)
- 1 Fuji apple, cored, quartered, seeded, and thinly sliced
- 1/4 cup thinly sliced candy apple red onion
- 1 cup seedless grapes
- Cheddar cheese, julienned
- Fresh thyme
- 1/4 cup Apple Cider Vinaigrette (recipe follows)
Apple Cider Vinaigrette
- 2/3 cup olive oil
- 1/3 cup apple cider
- ¼ cup apple cider vinegar
- 1 Tbsp maple syrup
- Salt and pepper to taste
Makes 1 -1/4 cups
PREPARATION:
Combine the arugula, apple, onion in a large mixing bowl. Dress with the vinaigrette, making sure to lightly toss the greens but thoroughly incorporate the dressing. Add grapes, cheese and thyme. Gently toss.
Apple Cider Vinaigrette: Combine olive oil, cider, vinegar and maple syrup into a small mixing bowl. Whisk until completely incorporated. Add salt and pepper to taste. Store in jar in refrigerator until ready to use. Right before using, shake to blend.
Serves 6
