Honeycrisp Apple Salad with Mixed Greens, Sage and Blue Cheese

 Serves 4 side salads


12 fresh sage leaves

2 tablespoons butter

6 cups mixed greens

¼ cup dried cranberries

2 honeycrisp apples, cleaned, cored and thinly sliced

¼ cup Pine nuts

4 ounces crumbled blue cheese



Vinaigrette 

⅓ cup extra virgin olive oil

2 tablespoons balsamic vinegar

2 teaspoons maple syrup

½ teaspoon Dijon mustard

¼ teaspoon salt

¼ teaspoon black pepper



Place a small saute pan with the butter over medium high heat.  Once the butter is melted and sizzling, add the fresh sage leaves.  Cook for a minute on each side or until the leaves have slightly browned.  Remove the leaves from the pan and place them on a paper towel lined plate.


Place the dried cranberries in a bowl and add 1 cup of very hot water.  Allow the cranberries to soak for 5-7 minutes.  Drain the water and place cranberries to the side.


To make the vinaigrette, add the extra virgin olive oil, balsamic vinegar, syrup, mustard, salt and pepper to a mason jar or small bowl.  Whisk to combine ingredients in a bowl or shake a mason jar for 15 seconds.


Toss the mixed green with some of the dressing in a medium sized bowl.  Divide dressed mixed greens into 4 bowls or salad plates. Top with cranberries, sliced apples (I slice the apples when I’m ready to serve so they don’t turn brown), pine nuts and blue cheese.  Drizzle with additional dressing if desired and garnish with fried sage leaves. Serve.



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