Ingredients Jump to Instructions ↓

  1. 3 tablespoons red- wine vinegar

  2. 2 tablespoons apple juice

  3. 1 tablespoon extra-virgin olive oil

  4. 1 tablespoon honey

  5. 2 teaspoons Dijon mustard

  6. 1/8 teaspoon salt

  7. Freshly ground pepper to taste

  8. 2 apples, preferably Fuji, peeled and cut into wedges

  9. 2 teaspoons plus 1 tablespoon extra-virgin olive oil

  10. 4 sprigs fresh thyme or 1/4 teaspoon dried

  11. 1/4 cup chopped walnuts

  12. 3 cups baby spinach or torn spinach leaves

  13. 3 cups torn Boston lettuce

  14. 3 cups torn curly endive

  15. 2/3 cup grated sharp Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F.

  2. To prepare dressing: Whisk vinegar, apple juice, 1 tablespoon oil, honey, mustard, salt and pepper in a small bowl.

  3. To roast apples & prepare salad: Toss apples with 2 teaspoons oil and thyme in a medium bowl; spread evenly on a baking sheet. Roast, turning once or twice, until the apples are soft and golden, 25 to 30 minutes. Discard fresh thyme, if using. Let cool.

  4. While the apples are roasting, toast walnuts in a small baking pan until fragrant, about 5 minutes. Let cool.

  5. Just before serving, combine spinach, lettuce and endive in a large bowl; toss gently to mix. Divide the greens among 6 plates, drizzle with dressing and top with cheese, roasted apples and walnuts. Serve immediately


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