Grilled Apple Salad with Maple Mustard Vinaigrette

By • March 10, 2014 0 Comments

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Author Notes: This recipe was whipped up last summer using local apples and cheese, and with vegetables from my CSA delivery. It was like local travels on a plate! I don't have an outdoor grill, but a new grill pan resulted in many new recipes last year. I used local Vistabella apples and a poppyseed double gloucester cheese, as well as a maple mustard, but you could sub in any firm apple and regular double gloucester along with any sweet mustard with a little kick. Find the original recipe on my blog at: http://sugarstuff.wordpress.com/2013/09/02/grilled-apple-spinach-salad-with-maple-mustard-vinaigrette/SugarnStuff

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Serves 2-3

Grilled Apple Salad

  • 5-6 cups coarsely chopped spinach
  • 1 apple, cored and sliced
  • olive oil, for griling
  • salt and pepper, to taste
  • 2 ounces pecans, coarsely chopped
  • 3 ounces shaved double gloucester cheese
  • 1/4 small purple onion, thinly sliced

Maple Mustard Vinaigrette

  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon tablespoon maple mustard or substitute
  • 1 tablespoon maple syrup
  • salt and pepper, to taste
  1. Chop spinach and place on serving platter. Top with sliced onion. Toast pecans in a frying pan until slightly browned, then coarsely chop and add to salad. Coat apple slices with olive oil and season with salt and pepper. Place in a grill pan over medium heat and cook for 1-2 minutes per side, until grill marks appear and apples are slightly softened. Remove from heat, arrange on top of salad along with shaved cheese.
  2. To make the vinaigrette, simply mix all ingredients together and season to taste with the salt and pepper. Drizzle over assembled salad.

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