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
What You'll Need
all purpose flour
raw pumpkin seeds
heaping tablespoon brown sugar
cold unsalted butter, diced
small shallot, minced
juice of half a meyer lemon (about 2 tablespoons)
few pinches finely chopped fresh marjoram (sub: fresh thyme)
kosher salt and black pepper, to taste
head red leaf lettuce, washed and torn into bite sized pieces
honeycrisp (or other sweet-tart) apple, cored and sliced thin
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.
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.
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!