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I tried this recipe for Thanksgiving and it worked well as a first course. I’ve adapted this wonderful taste of autumn from a local quarterly publication, Lenawee (“Seasonal Salad With Maple Vinaigrette”, Holiday 2012, p.23).
Overview: This is a SIMPLE salad with a big impact. It isn’t expensive to make and it is sure to become a family favorite and a quick crowd-pleaser at public events. This recipe makes 4 medium (lunch) salads (the vinaigrette will more than cover two batches).
- 2 Organic Romaine Lettuce Hearts
- 1 Organic Gala Apple
- Unsweetened Pecans (diced/crushed)
- 4oz. Block Cheese
- Diluted Raw Pineapple Juice
- 3/4 cup Olive Oil
- 1/2 cup Apple Cider Vinegar (reduce to ~1/4 cup if using Organic Unfiltered ACV)
- 1/4 cup Maple Syrup
- 1 tsp Organic Dry Mustard
- 1/4 tsp Real Salt
- 1/4 tsp Organic Ground Black Pepper
- Knife & Chopping board
- Apple Corer/Slicer
- Medium bowl
- Vegetable peeler
- Food Processor/Blender
- Mallet/Rolling Pin (optional)
- Dish Towel
- Salad bowls (4)
- Glass bottle for the vinaigrette
- (Optional) If the pecans are whole, wrap them in a kitchen towel and beat them with a mallet or rolling pin.
- Core and Slice the apple; using the knife and chopping board, slice the wedges into three or four slices.
- Dilute fresh pineapple juice with filtered water 1:1 in the medium bowl and roll the apple slices in it.
- Place the apple slices on the kitchen towel and allow to air dry.
- Using a vegetable peeler, peel thin slices or curls of cheese and set them aside.
- Rinse the Romaine hearts and slice them. If you have a salad spinner, use it to dry the lettuce.
- Place the lettuce in the salad bowls, distribute the cheese curls, lay the slices of apple over the lettuce, and sprinkle the pecans across the top.
- Blend all the vinaigrette ingredients in the food processor/blender and pour them into the glass bottle.
- Drizzle the vinaigrette on the salads and leave the bottle out should your guests wish to add extra.