I have been wanting to make this salad for awhile, and my book club gathering was the perfect opportunity. This recipe is courtesy of my Cuisine at Home magazine. The only thing I omitted from the salad was the pecans. One of my friends is allergic to nuts, so I didn't want to kill her, she is one of my favorite people. I had meant to prepare the pecans and serve them on the side, but I forgot to even buy them.
Ingredients:
1 Tbsp unsalted butter
1 cup pecan halves or pieces
1 Tbsp sugar
pinch of salt
Toast the pecans in the butter, sugar and salt in a small saute pan over medium heat for about 3 minutes; set aside.
For the vinaigrette:
1/4 cup white wine vinegar
1/4 cup olive oil
2 Tbsp fresh chives
1 Tbsp sugar
1 tsp Kosher salt
1/8 tsp cayenne pepper
1/2 cup heavy cream (I used half & half)
Combine the vinaigrette ingredients in a bowl and whisk in the cream.
Salad ingredients:
1 Braeburn apple, cored and sliced
1 bag salad mix
sharp white cheddar, shaved
Toss 1/3 of the dressing with the salad mix, apples and pecans. Garnish with the cheese. Save the remaining dressing for another use.
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