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Roasted apples and Cheddar cheese turn an ordinary mixed green salad into something extra-special. You can use pears for this recipe as well.
3 Tbsp. red-wine vinegar
2 Tbsp. apple juice
1 Tbsp. extra-virgin olive oil
1 Tbsp. honey
2 tsp. Dijon mustard
1/8 tsp. salt
Freshly ground pepper to taste
Roasted Apples & Salad
2 each , preferably Fuji, peeled and cut into wedges
2 extra-virgin olive oil
4 sprig fresh thyme or 1/4 teaspoon dried
1/4 cup chopped walnuts
3 cup baby spinach or torn spinach leaves
3 cup torn Boston lettuce
3 cup torn curly endive
2/3 cup grated sharp Cheddar cheese
Preheat oven to 400°F.
To prepare dressing: Whisk vinegar, apple juice, 1 tablespoon oil, honey, mustard, salt and pepper in a small bowl.
To roast apples & prepare salad: Toss apples with 2 teaspoons oil and thyme in a medium bowl; spread evenly on a baking sheet. Roast, turning once or twice, until the apples are soft and golden, 25 to 30 minutes. Discard fresh thyme, if using. Let cool.
While the apples are roasting, toast walnuts in a small baking pan until fragrant, about 5 minutes. Let cool.
Just before serving, combine spinach, lettuce and endive in a large bowl; toss gently to mix. Divide the greens among 6 plates, drizzle with dressing and top with cheese, roasted apples and walnuts. Serve immediately
Cover and refrigerate dressing (Step 2) for up to 1 week.