Frisee and Butter Lettuce Salad with Apples, Walnuts, Goat Cheese, and Apple Cider Vinaigrette
Red Delicious apples boast higher levels of polyphenols than any other variety, and leaving the peels on helps you tap such benefits by a factor of five.
1/3 cup unpasteurized apple cider vinegar
1/4 cup finely chopped shallots
2 tablespoons honey
3/4 teaspoon sea salt, plus more to taste
3/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup walnut oil or olive oil
4 cups torn frisee lettuce leaves or chicory endive leaves
8 cups torn butter lettuce leaves (from 2 heads)
4 Red Delicious apples, cored and thinly sliced
1/2 cup dried tart Montgomery cherries
1/3 cup toasted walnuts, coarsely chopped
3 ounces Humboldt Fog cheese or other goat cheese, sliced
Nutrition FactsPer serving: 362 calories, 64% fat (27 g; 5.6 g saturated), 28% carbohydrate (27 g), 8% protein (7 g)
Directions1. To prepare the vinaigrette, whisk the vinegar, shallots, honey, salt, and pepper in a large bowl to blend. Gradually whisk in the oil. Adjust seasonings to taste.
2. Toss the frisee or chicory, butter lettuce, and apples in another large bowl with enough vinaigrette to coat. Season with additional salt and pepper. Mound the salad on plates, then sprinkle with the cherries and walnuts. Lay a slice of cheese atop each salad and serve immediately.