It's officially a week after Labour day...are we good to go here? Can I post something with the word "autumn" in it without hurting anyone's feelings? I swear, this salad will make you forget summer even existed....it is beyond good. The dressing is crucial to the success of this salad, reduced apple juice with apple cider vinegar to balance the sweetness. I always get asked for the recipe when I pull this one out, but I've been seriously protective of it. I've given out the recipe to a select few people and sworn them to secrecy. Now, here I am sending it out into the world...this blog does weird things to me.
Autumn Apple, Pear, Cheddar Salad with Pecans
Origin: Adapted from Cooking Light Magazine
Notes: So. Freakin. Good. Enjoy. (see my changes in brackets below)
1 cup apple juice
2 - 3 tablespoons cider vinegar
1 teaspoon extra virgin olive oil (I use 3 tbs olive oil - equal to juice/vinegar)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 cups salad greens (about 10 ounces) (I use red leaf lettuce or romaine usually - maybe 6 cups)
1 medium McIntosh apple, cored and cut into thin wedges
1 medium Bartlett pear, cored and cut into thin wedges
1/4 cup finely shredded sharp cheddar cheese (more to taste)
3 tablespoons chopped pecans, toasted (more to taste)
Place apple juice in a small saucepan, and bring to a boil over medium-high heat. Cook until reduced to about 3 tablespoons (about 10 minutes). Combine reduced apple juice, vinegar (I use equal parts reduced apple juice and cider vinegar), oil, salt, and pepper, stirring with a whisk.
Combine greens, apple, and pear in a large bowl. Drizzle with dressing, toss gently to coat. Sprinkle with cheese and nuts.