Fall Chopped Salad of Apples, Pecans and Goat Cheese

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Ingredients

For the Apple Cider Vinaigrette:

  • 1/3 cup white balsamic vinegar
  • 1/3 cup fresh unfiltered apple cider
  • 1 tablespoon clover or orange blossom honey
  • 1 tablespoon Dijon mustard
  • <div>1 teaspoon <a href="https://www.psflavor.com/products/citrus-spice-1">P.S. Flavor!™ Citrus Spice</a> (or 1/2 teaspoon lemon zest, 1 teaspoon kosher salt and 1/2 teaspoon pepper)</div>
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh thyme or flat leaf parsley

For the Salad:

  • 3/4 cup pecans
  • <div>2 tablespoons <a href="https://www.psflavor.com/products/citrus-spice-1">P.S. Flavor!™ Citrus Spice</a>, optional</div>
  • 2 cups diced (1/2- to -3/4 inch) green apples (heirloom varieties, Fuji or Granny Smith)
  • 2 cups diced (1/2- to -3/4 inch) red apples (look for heirloom varieties or Braeburn)
  • 12 cups shredded hearts of romaine (6 ounces)
  • 1 cup finely chopped celery
  • 1 cup seedless black or red grapes, quartered
  • 1/2 cup pomegranate arils
  • 1 avocado, diced
  • 3/4 cup crumbled goat cheese (or feta)
  • Coarsely ground black pepper, to taste

Directions

Prepare Apple Cider Vinaigrette:

  1. Whisk together vinegar, apple cider, honey, Dijon mustard and Citrus Spice in a large bowl, then add oil in a slow stream, whisking until emulsified. Refrigerate.
  2. Add chopped thyme or flat leaf parsley before serving.

Prepare the Salad:

  1. Pan toast the pecans till lightly browned and fragrant; toss in optional Citrus Spice and coarsely chop.
  2. Toss apples, romaine, celery, grapes, pomegranate arils and toasted nuts with vinaigrette. Divide onto 4 plates and top with diced avocado, crumbled goat cheese and fresh ground black pepper.

https://www.cutco.com/learn/fall-chopped-salad-apples-pecans-goat-cheese