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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Fall Salad

Fall Salad

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. 

Ingredients: 

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

Recipe directions: 

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.

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