Weather: 30 degrees, about 8 inches of fresh, powdery snow on the ground.
What I’m listening to: George Winston, Forest
I’ve eaten this salad for lunch for the past three days, so I figured it was about time I share it with you. Apples and cheddar are a classic combination. Long before apples met bleu, gorgonzola, and feta, apple and cheddar were good friends. There are some who claim the only proper way to eat apple pie is with a slice of melted cheddar on it. It’s surprising that we don’t see cheddar and apple together in salads more often. I’ve decided to remedy this.
First, a note about the homemade balsamic vinaigrette. I like my balsamic dressing equal parts good olive oil and balsamic. It’s nice and pungent and flavorful that way. Most recipes you find will call for a lot more olive oil than vinegar. If you like your dressing on the milder side, then please feel free to reduce the balsamic vinegar and, perhaps, add more brown sugar to balance out the acidity. For you full-flavor balsamic fans, I expect you’ll love this as written.
Salad recipes are more difficult to write than other recipes because, well, they’re just not an exact science. But, that’s also what’s great about salads- completely and utterly customizable. Don’t like walnuts? Then grab the pecans. Don’t care for cheddar? Get the feta. It’s all good.
Apple & Cheddar Green Salad with Balsamic Vinaigrette
- Balsamic Dressing:
- 1/2c extra virgin olive oil
- 1/2c balsamic vinegar
- 1T dijon mustard
- 1t brown sugar
- 1 garlic clove, minced
- 1/4t salt
- 1/2t black pepper
- For the Salad:
- Favorite Salad Greens
- Apple, chopped
- Medium Cheddar, cubed
- Walnuts, roughly chopped or crumbled in your hand
- Drizzle of Balsamic Vinaigrette (above)
Whisk all dressing ingredients together in a bowl until sugar dissolves and dressing comes together. Store in refrigerator in an airtight container until ready to use. Best if made ahead.
Assemble salad ingredients. Stir dressing with fork (or shake container) until recombined. Drizzle over salad.
