This fresh salad is the perfect pair to a piping hot soup.
Marguerite Henderson shares how to put it all together.
Apple Slices Over Mixed Greens With Shaved Beehive Cheddar
2 apples of choice, such as: Honeycrisp, Gala, Jonathan, Granny Smith, etc., thinly sliced from top to bottom
2 teaspoons sugar
1 teaspoon cinnamon
2 tablespoons butter
6 ounces mixed greens
1 cup chopped toasted pinenuts, walnuts or pecans
1 avocado, peeled and thinly sliced
¼ pound Beehive Cheddar cheese
Dressing:
Juice and zest of 1 orange
1 teaspoon Dijon mustard
¼ cup olive oil
1 teaspoon salt
½ teaspoon black pepper
Have the apples sliced. Sprinkle with sugar/cinnamon mixture. Heat butter in a large non-stick skillet or a grill pan and saute the apples for 1 minute per side. They should just be golden brown on both sides.
In a bowl, combine the greens, nuts and avocado. Mix the ingredients for dressing. Toss greens with the dressing.
Place in serving bowl and with a vegetable peeler, shred the cheese over the salad and garnish with the apple slices.
Serves 6-8.
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