Thursday, October 10, 2013

Asiago Apple Salad

Love this recipe from my Autumn Cottage Magazine
 
 
Asiago Apple Salad
 Makes 6 to 8 servings


2 medium, firm apples (such as honey crisp), cored and sliced
1 small celery root, peeled and julienned
1 small head frisée, cut into bite-size pieces
½ cup red grapes, sliced in half
2 teaspoons fresh lemon juice
1 teaspoon ground black pepper
½ teaspoon kosher salt
1½ cups shaved Asiago cheese
1 cup toasted pecans
¼ cup torn fresh dill
1 recipe Creamy Honey-Dill Vinaigrette (recipe follows)
Garnish: microgreens

1. In a small bowl, combine the apple slices, celery root, frisée, grapes, lemon juice, pepper, and salt; toss to combine.
2. On salad plates, create layers of the apple mixture, Asiago, pecans, and dill. Drizzle each salad lightly with Creamy Honey-Dill Vinaigrette. Garnish with microgreens, if desired, and serve immediately.

Creamy Honey-Dill Vinaigrette
Makes about 1 cup

½ cup apple cider vinegar
¼ cup mayonnaise
2 tablespoons honey
1 tablespoon chopped fresh dill
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

1. In a medium bowl, combine the vinegar, mayonnaise, honey, dill, salt, and pepper; whisk to combine. Refrigerate until ready to serve. Remaining dressing can be refrigerated in an airtight container for up to 3 days.



Have a Blessed Day,



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