Ingredients
Scale
- 6 cups mixed autumn greens (e.g., arugula, radicchio)
- 2 medium Honeycrisp or Fuji apples, cored and thinly sliced
- 1/2 cup toasted pecans or walnuts, roughly chopped
- 4 ounces crumbled goat cheese or blue cheese
- 1/4 cup extra virgin olive oil
- 3 tablespoons pure maple syrup (Grade A)
- 2 tablespoons balsamic vinegar (or balsamic vinegar)
- 1 teaspoon Dijon mustard
Instructions
- Step 1: Prepare the Apple Slices and Nuts. Wash and dry the mixed greens. Slice the apples thinly immediately before assembly to prevent browning. If nuts are not already toasted, spread the pecans or walnuts on a dry skillet and toast over medium heat for 3-5 minutes until fragrant, then set aside to cool.
- Step 2: Prepare the Maple jus de raisinaigrette. In a small mixing bowl or jar, combine the maple syrup, red grape vinegar, and Dijon mustard. Whisk until fully blended.
- Step 3: Emulsify the Dressing. While continuously whisking the maple and vinegar mixture, slowly drizzle in the extra virgin olive oil until the dressing thickens slightly and is fully emulsified. Taste and adjust seasoning with a pinch of salt and freshly ground black pepper.
- Step 4: Assemble the Salad Base. Place the mixed greens and the sliced apples in a large salad bowl. Pour about two-thirds of the prepared dressing over the salad components. Gently toss the greens and apples until they are lightly coated with the vinaigrette.
- Step 5: Garnish and Serve. Transfer the dressed salad to individual plates or a serving platter. Evenly scatter the crumbled goat cheese and the toasted pecans/walnuts over the top. Serve immediately with the remaining dressing offered on the side.
Notes
- If preparing ahead, keep the greens, toppings, and the Maple jus de raisinaigrette completely separate, storing the dressing tightly sealed in the refrigerator for up to one week.
- Because this salad relies entirely on freshness, ensure both your apples and greens are fully chilled, and plan to toss the salad base only moments before it is served.
- Offer this salad as a vibrant, textural counterpoint to richer autumn meals, such as roasted chicken, chicken breast, or hearty squash soup.
- To stop sliced apples from browning while you finish preparing the dressing, soak them in a small bowl of cold water mixed with a teaspoon of lemon juice, draining them thoroughly just before tossing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American