On our drive back from Polyface Farm we stopped to pick a few of the first apples of the season... Galas and Ginger Golds. I've been stashing away my apples recipes, anticipating Fall. Since September is here, I'm bringing apples back! Galas are not my favorite variety- they're not as sweet or crisp as other apples. But that's what I had, and charred on the grill they were extremely good! Tender-crisp apples and smokey sharp cheddar over fresh greens with toasted pecans and a cinnamon maple vinaigrette. It works so well.
INGREDIENTS
smoked cheddar, grated
baby spinach
mixed greens
Gala apple, thinly sliced (but not too thin or it will get soggy on the grill)
extra virgin olive oil or cooking spray
pecans, toasted
Cinnamon Maple Cider Vinaigrette:
1 Tbsp. cider vinegar
2 Tbsp. extra virgin olive oil
1 tsp. maple syrup
1/4 tsp. Dijon mustard
salt and freshly ground black pepper, to taste
dash of cinnamon
DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat. Lightly brush or spray apples slices with a little olive oil. Grill for a minute or two on each side until tender-crisp.
2. To make the vinaigrette, whisk to combine the vinegar, maple syrup, and Dijon mustard in a small bowl. While continuing to whisk, slowly stream in the olive oil. Season to taste with salt, pepper, and cinnamon.
3. To assemble the salad, layer the spinach, mixed greens, cheddar, grilled apples, and pecans in a large bowl. Drizzle with the vinaigrette and serve.
Vinaigrette serves 2.
(Adapted from Cooking Light)
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