Turn up the flavor on your vinaigrette's by using Wild Groves' Ascolano Extra Virgin Olive Oil and our Juicy Pear Balsamic Vinegar.
This Holiday Honeycrisp Salad is full of flavor and texture, with fresh apple slices, toasted pecans, crisp fennel pieces, tangy blue cheese, and Persian cucumber. It's the perfect Thanksgiving or Christmas salad, for a dinner party, or a delicious weeknight dinner.
Ingredients:
- 1/2 Cup Wild Groves' Ascolano Extra Virgin Olive Oil
- 1/4 Cup of Wild Groves' Juicy Pear Balsamic Vinegar
- 2-3 Tablespoons of honey
- 1 Tablespoon of lemon juice
- 1/2 Teaspoon salt
- Freshly ground black pepper to taste
- 3 Medium Honeycrisp Apples (Or your preferred apple choice)
- Juice of 1/2 lemon
- 12 Ounces of salad greens spring mix. Baby spinach, arugula, baby romaine. Or a combination of your favorites
- 1 Cup pecan halves toasted or candied
- 4 Ounces crumbled blue cheese
- 1 Persian cucumber
Instructions:
1. To prepare the vinaigrette, measure olive oil, juicy pear balsamic vinegar, honey, lemon juice, salt and pepper into a mason jar. Tightly screw on the lid and shake vigorously until everything is thoroughly combined.
2. Place apple slices in a large plastic baggie and squeeze the fresh lemon juice (from the 1/2 lemon) over top. Close bag and shake to coat.
3. In a large salad bowl, layer salad greens, apple slices, pecans, cucumber, and blue cheese.
4. Just before serving, dress salad with desired amount of vinaigrette, and toss till all ingredients are evenly coated.
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