I was supposed to make Bacon Mac ‘n’ Cheese from Cooking Light and it looked like a fairly simple recipe, but for some reason I just wasn’t feeling it. Instead, I wanted a BIG salad and I remembered coming across this salad in Everyday Food and decided to give it a try.
This is a classic combination of fresh red apples, bleu cheese and maple syrup. It was absolutely delicious and I don’t think there was anything left on my plate when I was done. Since I wasn’t going to have Bacon Mac ‘n’ Cheese I did incorporate fresh bacon into the salad as well, see the Emily you know is still here!
I couldn’t find the recipe online so I have posted below with my tweaks included. Go enjoy this delicious fall flavored salad!
Fall Salad with Maple Vinaigrette
Everyday Food, September 2009
1. Whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon cider vinegar, 2 teaspoons pure maple syrup (preferably Grade B), and 1 1/2 teaspoons Dijon mustard. Season dressing with coarse salt and ground pepper.
2. In a large bowl, combine 2 heads of Belgian endive, halved, cored and sliced, 1 bunch of watercress, thick stems removed, 4 celery stalks, thinly sliced (Editor’s note, HEB didn’t have endive or watercress, what gives HEB? So I used Bibb lettuce and spinach, plus I forgot celery at the store and put in green onions instead), 1 apple (I used the Jazz variety), halved, cored and thinly sliced. Toss with dressing. Serve salad sprinkled with 3 ounces crumbled bleu cheese (such as Stilton – and three pieces of cooked and crumbled Center Cut bacon if desired).
One word: WOW. I love any excuse to use maple syrup in a recipe, and now I have one more! Thanks for sharing
Very Good! I just made this Vinaigrette and poured it on top of some greens coming in my garden already for fall: musclen, baby kale and baby chard, mixed with a little romaine I already had in the fridge with some thinly sliced red onion. Wow! Really tasty!