Apple, Pecan and Parmesan Salad with Honey Vinaigrette by Anna Russell - as featured in November 2010 Taste of Home’s Simple & Delicious magazine This salad is great in Autumn when apples first arrive and it’s fancy enough to serve for special occasions. 4 TB Niagara Empire Apple Cider Vinegar or O Honey Apple Cider Vinegar 3 TB honey 2 TB extra virgin olive oil or grapeseed oil 1/2 tsp honey mustard 1 apple; Spartan, Empire, Braeburn, or Fuji 1 head Boston Bibb lettuce 1/3 cup pecans, halves 3 oz Parmesan cheese (not pre-grated) freshly ground black pepper Whisk together the vinegar, honey, olive oil, and mustard in a bowl. Wash and core the apple. Cut into thinly sliced wedges and then each slice in half to make bite-sized pieces. Toss the apple pieces in the vinaigrette and coat them to keep from browning. Tear the lettuce leaves into bite-sized pieces and place in a large salad bowl. With a slotted spoon, remove the apples from the vinaigrette, add to the lettuce along with the pecans, and toss. Drizzle as much of the vinaigrette as necessary to coat the salad. Shave the Parmesan over top with a vegetable peeler and season with a few grinds of black pepper. Give one last toss and serve. Serves 4 as a first course or side dish. RETURN TO THE RECIPES PRINTABLE

AUTUMN HARVEST SALAD

Apple, Pecan and Parmesan Salad with Honey Vinaigrette

by Anna Russell - as featured in November 2010 Taste of Home’s Simple & Delicious magazine

This salad is great in Autumn when apples first arrive and it’s fancy enough to serve for special occasions.

•4 TB Niagara Empire Apple Cider Vinegar or O Honey Apple Cider Vinegar
•3 TB honey
•2 TB extra virgin olive oil or grapeseed oil
•1/2 tsp honey mustard
•1 apple; Spartan, Empire, Braeburn, or Fuji
•1 head Boston Bibb lettuce
•1/3 cup pecans, halves
• 3 oz Parmesan cheese (not pre-grated)
• freshly ground black pepper

Whisk together the vinegar, honey, olive oil, and mustard in a bowl. Wash and core the apple. Cut into thinly sliced wedges and then each slice in half to make bite-sized pieces. Toss the apple pieces in the vinaigrette and coat them to keep from browning. Tear the lettuce leaves into bite-sized pieces and place in a large salad bowl. With a slotted spoon, remove the apples from the vinaigrette, add to the lettuce along with the pecans, and toss. Drizzle as much of the vinaigrette as necessary to coat the salad. Shave the Parmesan over top with a vegetable peeler and season with a few grinds of black pepper. Give one last toss and serve.

Serves 4 as a first course or side dish.

RETURN TO THE RECIPES

PRINTABLE - APPLE PECAN & PARMESAN SALAD.pdf

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