I often make fall salads like this one. Starting with washed, shredded lettuce tossed with a simple home-made dressing, I add dried cherries, my son’s favorite. Next come roughly chopped walnuts or pecans and a circle of sliced apples or pears.
Sometimes I’ll add small bits of fresh cheese, usually goat cheese. Tonight I used some of the fancy Saint Agur blue cheese I have left from a previous recipe. My son, who hates blue cheese, got goat cheese instead.
I usually don’t add sugar to salad dressing, but in this case I include a little maple syrup. Like the apples, it speaks to me of my Michigan roots.
- 3 Tbs. neutral tasting oil such as grapeseed or expeller-pressed canola
- 1 tsp. champagne vinegar
- 1 Tbs. maple syrup
- 1 head red lettuce, washed, dried, and shredded into bite-sized pieces
- 1 apple, cut into slices
- handful dried cherries
- handful walnuts, roughly chopped
- 2 tsp. artisan blue cheese
- Combine canola oil, champagne vinegar, and maple syrup in a small bowl.
- Stir together with a fork.
- Pour dressing over shredded lettuce.
- Add salt and freshly ground pepper to taste.
- Serve lettuce onto dinner plates.
- Add cherries on top of lettuce.
- Add chopped walnuts.
- Arrange sliced apples on each salad in a circle.
- Finish with small bits of artisan blue cheese.