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
Grilled Apple Salad
coarsely chopped spinach
apple, cored and sliced
olive oil, for griling
salt and pepper, to taste
pecans, coarsely chopped
shaved double gloucester cheese
small purple onion, thinly sliced
Maple Mustard Vinaigrette
apple cider vinegar
tablespoon maple mustard or substitute
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.
To make the vinaigrette, simply mix all ingredients together and season to taste with the salt and pepper. Drizzle over assembled salad.