Warm Fall Apple Salad
This delightful salad of apples, nuts and cheddar cheese features a pan dressing. The flavor is marvelous!
Servings: 4 people
Ingredients
- 3 medium apples, cored and diced (add another apple a larger salad)
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 2 teaspoons walnut oil (optional)
- 4 ounces pecan or walnut halves and pieces (a generous handful)
- 4 servings tender greens (I used a spring mix)
- juice 1/2 lemon
- pinch of salt and pepper
- 3 ounces sharp cheddar cheese like CABOT Vermont Sharp, grated or crumbled
Instructions
- Heat the butter, walnut oil and olive oil in a large, heavy skillet
- Add the apple and nuts and saute for several minutes until the apples begin to take on a bit of color. Season with a pinch of salt and pepper. Less is more for this recipe so be cautious with seasoning.
- Arrange salad greens on plates, then use a slotted spoon to transfer the apples and nuts over the greens.
- Squeeze the lemon juice in the skillet and mix with the leftover butter and oil to make a quick dressing. Spoon the dressing over the salads. Immediately top with the cheese and allow the residual heat from the fruit to soften it.
Notes
Our favorite way to serve this salad is with some sort of sausage like a kielbasa, but it is delicious with a variety of proteins or just with a humble cup of soup.