When you've had enough dressing and cranberries (or even when you haven't), it's time for this satisfying Fall Salad.
This fall salad’s got it all: Crunchy apple, creamy blue cheese, salty prosciutto, nutty pepitas.
For the dressing:
½ shallot, minced
3 tablespoons apple cider vinegar
¼ cup olive oil
1 tablespoon honey
1 teaspoon minced fresh thyme
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
For the salad:
4 cups mixed greens (I love Central Market’s Baby Arugula, Spinach and Herb Blend)
½ Honeycrisp apple, cut into thin matchsticks
½ cup crumbled blue cheese
3 ounces prosciutto, torn into small pieces
¼ cup roasted and salted pepitas
In a small bowl, stir together the shallot and vinegar. Let this sit on the counter for 10 minutes or so, until the shallots mellow a bit. Whisk in the olive oil, and then the honey. Add the thyme, salt and pepper, and give it all a stir.