Gala Apple, Blue Cheese & Toasted Pecan Salad With Cider Vinaigrette

Oct 3, 2001

6 servings

Salad:

-- ½ cup pecan pieces
-- 2 Gala apples
-- 9 cups gourmet mixed greens, washed and spun dry
-- ½ heaping cup high-quality blue cheese crumbles, such as Oregon Rogue River
-- 1/3 cup dried cranberries, coarsely chopped

Cider Vinaigrette:

-- 3 tablespoons apple-juice concentrate
-- 3 tablespoons cider vinegar
-- 1 tablespoon Dijon mustard
-- ¼ cup olive oil

1. Place pecans on a baking sheet and toast in a preheated 350-degree oven until just golden, about 5 to 7 minutes. Let cool and set aside.

2. To make the vinaigrette, whisk together the apple-juice concentrate, cider vinegar and mustard. Then gradually whisk in the olive oil. Refrigerate until needed.

3. When ready to serve, quarter the apple (leave the skin on), core and then slice into 1/8-inch to ¼-inch slices. Toss well in a large bowl with the greens, blue cheese and dressing. Divide among 4 chilled, oversize dinner plates and then sprinkle each salad evenly with the toasted pecans and dried cranberries. Serve immediately.