Author Notes
Ever been on a diet and missed the apple pie? Then this is the salad for you! It's doused in a brown butter vinaigrette and sprinkled with a pumpkin seed streusel, but hey! It's salad! —Ginger's Kitchen
Ingredients
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1/4 cup
all purpose flour
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1/4 cup
raw pumpkin seeds
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1/3 cup
rolled oats
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1
heaping tablespoon brown sugar
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1/2 teaspoon
kosher salt
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3 tablespoons
cold unsalted butter, diced
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4 tablespoons
unsalted butter
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1
small shallot, minced
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juice of half a meyer lemon (about 2 tablespoons)
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few pinches finely chopped fresh marjoram (sub: fresh thyme)
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kosher salt and black pepper, to taste
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1
head red leaf lettuce, washed and torn into bite sized pieces
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1
honeycrisp (or other sweet-tart) apple, cored and sliced thin
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2 ounces
fresh chevre
Directions
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Make the Pumpkin Seed Streusel: Preheat oven to 350 degrees. Combine the flour, pumpkin seeds, oats, brown sugar, salt, and 3 tablespoons of butter in a small bowl. Use your fingers to blend the ingredients, until you're left with large streusel-y crumbles. Spread the streusel on a parchment paper-lined baking sheet and bake for 20-30 minutes, or until lightly browned and crisp. Cool slightly.
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Make the Brown Butter Vinaigrette: Melt the remaining 4 tablespoons of butter in a small pan over medium-low heat. Watch the butter carefully- when the foaming has subsided and the butter has started to brown, add the minced shallot and soften for one minute. Remove from heat, and transfer to a small bowl. Whisk in the juice of half a meyer lemon, a sprinkling of fresh marjoram, and season to taste with salt and pepper.
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Assemble the Salad: Toss the lettuce, sliced apple, and chevre with a few tablespoons of the brown butter vinaigrette. Add dressing as needed until leaves are nicely coated. Sprinkle liberally with the pumpkin seed streusel. Enjoy!
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