Mixed Greens with Honeycrisp Apples, Hazelnuts, and Blue Cheese
Makes
2
servings
This fabulous fall salad adds some flavor and greens to your dinner table. Try it with Rogue Creamery's Smokey Blue Cheese for some added character
Meal Type
Salads & Soups
Diet Type
Gluten-Free
Vegetarian
Ingredients
Sweet Mustard Vinaigrette
¼ cup red or white wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon sugar
1 teaspoon mustard
½ teaspoon sea salt
⅓ cup extra virgin olive oil
Salad
2-3 honeycrisp apples
7-9 cups mixed salad greens
1 cup hazelnuts, roasted, skinned and coarsely chopped
1 scant cup blue cheese, crumbled
¼ cup red or white wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon sugar
1 teaspoon mustard
½ teaspoon sea salt
⅓ cup extra virgin olive oil
Salad
2-3 honeycrisp apples
7-9 cups mixed salad greens
1 cup hazelnuts, roasted, skinned and coarsely chopped
1 scant cup blue cheese, crumbled
1
Peel and core the apples. Cut into halves. Slice into ¼ inch slivers, and then cut the slivers into thirds. Place in a small bowl and toss with enough vinaigrette to coat the pieces.
2
Toss the greens with a little dressing in a large platter until lightly coated. Top with the apples, hazelnuts, and cheese