Honey Crisp Apple Salad Recipe

SAINT PAUL, Minn. - Honey Crisp Apple Salad

Balsamic Vinaigrette:
White balsamic vinegar 3 Tbsp
Balsamic Vinegar 3 Tbsp
Fresh Thyme, Chopped 1 tsp
Fresh Rosemary, chopped 1 tsp
Shallots, Minced ½ tsp
Garlic, Minced ½ tsp
Sugar ½ tsp
Kosher salt 1 ¼ tsp
Ground Black pepper ¼ tsp
Extra Virgin Olive oil 2 Tbsp
Canola Oil 1 cup

Place all ingredients, except oils, in a medium size bowl. Mix with a wire whisk until combined. Slowly drizzle in oil. Reserve for later use.

To make Salad:
Organic Baby Greens 4 cups
Honey Crisp Apples 2 each
Mixed Dried Fruit ¼ cup
Balsamic Vinaigrette ¼ cup
Semi-soft Belgian Cheese (Pere Joseph) 2 oz.

Start by course chopping the dried fruit, I used Dried Cranberries, raisins and golden raisin, place them in a large bowl. Juliene the Apples and add to the dried fruit, add the baby greens and vinaigrette and toss until well coated. Divide salad evenly on to 4 plates and topped with thin slices of cheese.

Serve with Summit ’Unchained Series’ Belgian style Golden Ale