Fall Salad with Apple and Blue Cheese

This is another simple salad from items around my kitchen. A fall apple, some leftover blue cheese in the fridge and pumpkin seeds left over from chocolate truffle making last month. I think it is fun to make salads this way and pair them with a vinaigrette that matches the salad’s style. I also think that whole unwashed heads of lettuce are underrated these days. I’ll admit, it’s great to get lettuce in a bag that is already washed and prepared – but whole head of red leaf lettuce torn into a bowl brings me back to my roots! Washing and drying lettuce was a childhood chore of mine and I’m happy to return to the duty from time to time. Red leaf lettuce is also more tender than romaine which pairs well with a light lemon & honey dressing. Mix a salad up from your kitchen sometime and get your creative juices flowing – or just try this recipe.

Fall Salad with Apples and Blue Cheese

  • 1 head red leaf lettuce, washed, dried and torn
  • 1 apple, cored and sliced
  • blue cheese crumbles
  • roasted and salted pumpkin seeds
  • 1 lemon
  • olive oil
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • salt & pepper
In a large bowl, whisk together lemon juice, honey and Dijon mustard. Slowly add olive oil to your preferred consistency – add more for less acidity but not enough to weigh your lettuce down! Add a pinch of salt and pepper and taste for seasoning. Add sliced apples into vinaigrette to prevent from browning. Then top with lettuce, blue cheese and pumpkin seeds. Toss and serve.

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