+
0 (0)

Categories: Appetizers, Main courses, Salads

Tart Apple Salad With Arugula, Romaine Lettuce and Blue Cheese

At farmers markets each fall, tables are full of apples not ordinarily found in supermarkets. It's an adventure looking at them and asking whether they're crisp, tart or sweet, and best suited for cooking or eating out of hand. These ... Read more

Total time: 20 minutes | Serves 2 to 4
  • 1 teaspoon minced shallot
  • 1 teaspoon Dijon mustard
  • 2 tablespoons white balsamic vinegar
  • 3 tablespoons olive oil
  • 2 1/2 teaspoons honey
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • 1 tart apple, unpeeled, halved, cored and thinly sliced
  • 1 1/2 cups baby arugula (stems trimmed), crisped
  • 3 cups torn romaine leaves, crisped
  • 3 tablespoons crumbled mild blue cheese

Step 1Combine the shallot, mustard, vinegar, oil, honey, salt and pepper to taste in a small dish. The vinaigrette can be made a few hours ahead and kept at room temperature.

Step 2Place the apple slices in a large bowl. Toss with 5 tablespoons of the vinaigrette. Add the arugula, romaine leaves and blue cheese. Use your hands to toss until the leaves are coated, adding more vinaigrette to taste (you may not use it all). Taste; adjust seasoning. Serve immediately on chilled plates.

Each of 4 servings:
142 calories; 221 mg sodium; 3 mg cholesterol; 12 grams fat; 2 grams saturated fat; 10 grams carbohydrates; 2 grams protein; 1.56 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Sunchoke and leek panna cotta
Kabocha squash soup with pomegranate seeds and spicy candied pecans
Buffalo chicken wings with blue cheese dressing
Crab-stuffed squash blossoms