Serve this classic flavor combination with roast chicken.
1 cup apple juice
2 tablespoons cider vinegar
1 teaspoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 cup gourmet salad greens (about 10 ounces)
1 cup seedless red grapes, halved
1 medium McIntosh apple, cored and cut into 18 wedges
1 medium Bartlett pear, cored and cut into 18 wedges
1/4 cup (1 ounce) finely shredded sharp cheddar cheese
3 tablespoons chopped pecans, toasted
How to Make It
Place apple juice in a small saucepan, and bring to a boil over medium-high heat. Cook until reduced to about 3 tablespoons (about 10 minutes). Combine reduced apple juice, vinegar, oil, salt, and pepper, stirring with a whisk.
Combine greens, grapes, apple, and pear in a large bowl. Drizzle with apple juice mixture; toss gently to coat. Sprinkle with cheese and nuts.
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I have made this salad a few times and it was always very filling and sweet with just the right amount of acid. I use a spring mix usually, but I would love to try this with the peppery flavors in arugula!
Really good, especially the contrast of the sharp cheese (used extra sharp) and fruit. The dressing is nice as well. Be patient when reducing the apple juice! Served with butternut squash soup and CL broccoli bread.