Fall Salads

Basic apple / spinach

1 Honey-crisp apples, cored, cut into large dice
2 tablespoons lemon juice
1 package (8 cups) baby spinach leaves
2 tablespoons extra-virgin olive oil
2 tsp tablespoon apple cider vinegar
1 tablespoons honey
1/3 cup crumbled goat cheese
1/4 cup chopped walnuts, toasted
1/4 cup dried cranberries or cherries

Toss apples with 1 Tbs of the lemon juice. Place spinach in a large bowl; remove long stems and bruised leaves. Whisk together remaining juice, olive oil, vinegar, honey, salt, and ground pepper to taste. Toss spinach with apples and dressing. . Top with cheese and walnuts.

Fennel and Apple Salad with Cider Vinaigrette

1/2 cup unfiltered apple cider or apple juice
3 Tbs extra-virgin olive oil
2 Tbs apple cider vinegar
1 tsp honey or agave nectar
1 large honey-crisp apple, cored, thinly sliced
1 fennel bulb, trimmed, thinly sliced
2 cups arugula
1/4 cup pecans, toasted
Optional: dried cranberries or cherries

Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper. Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.


On the right: Kitchen Sink Frittata