With all the fine weather this weekend it seemed like a good time for another salad, which will probably be mostly disappearing off of my menu in the near future. So after I came home from tennis and a quick swim in the ocean (again, probably the last time for a while, and yes it was quite cold), I threw this together and was quite pleased with the result.
I often eat apples and cheese together as a quick snack (apples and peanut butter is also great), but putting it on top of a salad, with the addition mustard, makes the combination into more of meal.
You can make this with whatever greens you want; I threw in a little kale to add some oomph but I like having the lightness of the mesclun as well. It may make extra dressing—judge how much you like before mixing it all together.
Apple-cheese salad 1 tbsp mustard 1 tsp apple cider vinegar 4 tsp olive oil Fresh oregano, and/or parsley Salt and pepper, as desired About 4 stalks of kale, leaves only, washes and ripped apart Mesclun, or other lettuce 1 eating apple, your favorite variety (I recommend similar to gala), cut into pieces Smoked cheddar, cubed
Mix together mustard and vinegar, then whisk in olive oil (I generally make dressing in whatever bowl I’m eating the salad in, because fewer dishes). Taste and add other seasonings, as you wish. Put kale in the bowl with the dressing and massage it around for a while (if you don’t know about massaging kale for salads yet, do it. It’s important and makes it much more tender). Add the rest of the lettuce and toss, then throw on the apples and cheese.
This would also benefit from some nice smoked sausage. Alternatively, you could serve it as a side next to a nice roast (preferably one with lots of caramelized onions) with some crusty bread.
Enjoy the weather!