- 2 apples
- 2/3 cup extra-virgin Olive Oil
- 1/2 cup cider vinegar
- 1 tablespoon pure Maple Syrup
- 1 teaspoon snipped fresh sage
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 6 ounces baby spinach or mixed baby greens
- 1/2 cup hazelnuts, toasted and coarsely chopped
- 1/4 of a celery root, peeled, and very thinly sliced (about 3/4 cup)
MethodIn a large skillet cook chopped apple in 1 tablespoon of the oil over medium heat for 5 minutes or until tender. Remove from heat. Transfer to a blender. Add vinegar, maple syrup, sage, kosher salt, and ground black pepper. Cover and blend until smooth. With the blender running, slowly add the remaining olive oil, blending until emulsified (smooth and thickened).
- 4cups fresh baby spinach
- 1 medium green-skinned apple (such as Granny Smith), cored and sliced
- 1/4 cup thin wedges red onion
- 2tablespoons snipped dried tart red cherries
- 1/4 cup Thyme-Dijon Vinaigrette (below)
- 1/2 cup crumbled feta cheese or blue cheese (2 ounces) (optional)
- 1/4 cupolive oil
- 1/4 cupwhite or regular balsamic vinegar
- 2teaspoonssnipped fresh thyme or 1/2 teaspoon dried thyme, crushed
- 1teaspoonDijon-style mustard
- 1/4 teaspoonsalt
- In a large bowl, toss together spinach, apple, onion, and dried cherries. Drizzle with Thyme-Dijon Vinaigrette. Toss gently to coat. If desired, top individual servings with cheese. Makes 4 (about 1-cup) servings.
- In a screw-top jar, combine olive oil, balsamic vinegar, thyme, Dijon-style mustard and salt. Cover; shake well to mix. Chill for up to 1 week. Shake before serving. Makes 2/3 cup.
- 6cups prewashed baby spinach
- 1 small Red Bell Pepper, thinly sliced
- 1 nectarine, cut into 1-inch chunks
- 3tablespoons Raspberry vinaigrette,(recipe follows)
- 2tablespoons raspberry vinegar
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- 1/3 cup grapeseed oil, or canola oil
- Combine spinach, bell pepper and nectarine in a large bowl; toss with Raspberry Vinaigrette.
- Tip:MAKE AHEAD TIP: Prepare double the amount of salad, leaving it undressed, and pack some with a little dressing on the side for lunch.
- Raspberry VinaigretteWhisk vinegar, salt and pepper in a small bowl. Slowly whisk in oil.
- MAKE AHEAD TIP: Cover and refrigerate for up to 1 week.
- 1 Recipe Basic vinaigrette, using cider vinegar in place of White Wine vinegar
- 2 tablespoons orange juice
- 2 tablespoons honey
- 1 clove garlic, minced
- 4 cups curly endive, torn
- 3 cups thinly sliced fennel (2 medium)
- 1 cup cubed or thinly sliced tart apple or pear (1 medium)
- 1/2 cup coarsely chopped walnuts, toasted*
- 1/2 cup thinly sliced Red Onion (1 medium)
- 1/2 cup crumbled Blue Cheese, Feta Cheese, or goat cheese (chevre) (2 ounces)
- Sea salt flakes
- Freshly ground black pepper
- For dressing, in a screw-top jar combine Basic Vinaigrette, orange juice, honey, and garlic. Cover and shake well.
- In an extra-large bowl combine endive, fennel, apple, walnuts, red onion, and cheese. Drizzle with dressing; toss gently to coat. Season to taste with salt and pepper. Transfer to a serving platter.