Honeycrisp Apple, Frisee, & Kale Salad

Honeycrisp Apple, Frisee and Kale Salad

with candied pecans and cider vinaigrette

Makes 4 servings

This honeycrisp apple, frisee and kale salad is refreshingly sweet and perfectly crunchy. It is prepared with thinly sliced fresh apples, candied pecans, tossed with mildly bitter greens and a spiced apple cider vinaigrette. It pretty much screams fall!

INGREDIENTS:

FOR THE SALAD

1 large head of frisee or about 4 cups, chopped into bite size pieces

4 cups baby kale, or baby arugula

1 cup candied pecans

1 large honeycrisp apple, sliced into matchsticks

2 Tablespoons fresh lemon juice

FOR THE VINAIGRETTE

¼ cup apple cider vinegar

½ tsp dijon mustard

½ tsp honey

¼ tsp cinnamon

¼ tsp black pepper

1/3 cup extra virgin olive oil

METHOD:

1. For the dressing: whisk all the dressing ingredients together except the olive oil and whisk until combined. Slowly drizzle in the oil and continue to whisk until the vinaigrette is well emulsified and blended. (This recipe makes about 1 cup of dressing, so you will most likely have about half the dressing left over which you can store in the fridge.)

2. For the salad: Cut your apple into matchsticks. Once they are cut toss them in lemon juice which will keep them from browning. Add the frisee, baby kale, ¾ of the candied pecans and about half of the matchstick-sliced apples to a medium bowl and drizzle lightly with some of the spiced cider vinaigrette and toss well to the salad is dressed. Then add equal portions of the salad to bowls, plates or onto a serving platter. Now you can top each salad with equal portions of the remaining matchstick-sliced apples, garnish with the remaining candied pecans and give a generous drizzle of the vinaigrette over top.

Tips & Tidbits:

You can prep the dressing ahead of time: You can make the spiced cider dressing ingredients and whisk as mentioned above or can add to some kind of jar such as a small mason jar with a lid and shake vigorously until combined. This homemade dressing can be made a couple of days ahead of time. It is delicious on other greens salads too! The recipe makes more than you need so use it the way you like. Make sure to take it out about a half hour before you plan on using it, to allow it come to room temp as the olive oil solidifies in cold temps.

Recipe provided by Sarah Subrize at Cook Bake Nourish