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Carolina Kitchen: Crisp apple and cheddar salad

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Photo: WLOS staff

By Angel Medical Center Chef Sean Ruddy

Ingredients

  • 1 tbsp Roasted Fennel
  • 2 fl oz Apple Cider Vinaigrette (see additional recipe)
  • 1 oz Apples, Fresh, Peeled, Cored, Sliced
  • 1 oz Cheese, Cheddar, Mild
  • 1 oz Candied Pecans (see additional recipe)
  • 1 tsp Onions, Red, Fresh, Julienne Sliced
  • 2 cups Spinach, Baby, Fresh

Instructions

Mix all ingredients (except the cheese) together; garnish with cheddar cheese

Apple Cider Vinaigrette

Yield 1 ½ cup

Ingredients

  • 1/2 cup Apple Cider Vinegar
  • 1/4 cup Honey
  • 3/4 cup Soybean Oil
  • 2 Tbsp Shallot (finely diced)
  • 2 Tbsp Dijon Mustard

Instructions

Place all ingredients in a food processor except the oil, then drizzle the oil slowly until emulsified.

Candied Pecans

Yield 1 cup

Ingredients

  • 1 cup Pecan halves
  • 1/4 cup Brown Sugar
  • 1/4 cup Butter (Melted)
  • 1/4 Tbsp Kosher Salt

Instructions

Toss the pecans in the butter to coat, place on a sheet pan lined with parchment paper and sprinkle the brown sugar and salt over the pecans evenly. Bake in 350 degree oven for about 5 minutes until brown. Do not let get too dark. Let cool completely.


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