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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Ingredients
- Grilled Apple Salad
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5-6 cups
coarsely chopped spinach
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1
apple, cored and sliced
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olive oil, for griling
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salt and pepper, to taste
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2 ounces
pecans, coarsely chopped
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3 ounces
shaved double gloucester cheese
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1/4
small purple onion, thinly sliced
- Maple Mustard Vinaigrette
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3 tablespoons
olive oil
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1 tablespoon
apple cider vinegar
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1 tablespoon
tablespoon maple mustard or substitute
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1 tablespoon
maple syrup
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salt and pepper, to taste
Directions
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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.
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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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