Holiday Salad | Mâche & Gala Apple

Thanksgiving is rapidly approaching and since I won't be cooking the bird myself, I think that few fun side dishes are in order. I usually try to start with an interesting, but light soup or salad. Last year I made butternut squash & pear soup with rosemary croutons, it was the perfect start to the meal. This year I was thinking that I would start with a bountiful salad with Gala apples, crunchy candied pecans, creamy Gorgonzola, and tender mâche (lamb's ear lettuce). To dress it, I used a simple honey dijon vinaigrette. The best part is that it can all be made a day in advance, and dressed right before serving.

Holiday Salad
Yield: 8 Servings

1 container mâche (lamb's ear lettuce)
1 Gala apple (thinly sliced)
1/2 lemon
 4 oz Gorgonzola
1 cup pecans
1 tbsp butter
2 tbsp brown sugar
1/4 tsp cinnamon

1/2 cup olive oil
1/8 cup white wine vinegar
1/2 lemon
1 tbsp honey
1 tbsp dijon mustard
kosher salt
ground black pepper

In a small pan on your stovetop over low heat, melt the tablespoon of butter. Toss the pecans into it until they're coated in butter, then sprinkle them evenly with the brown sugar and cinnamon. Allow them to cook for 2-3 minutes while tossing, then turn off the heat and allow them to cool completely.

In a large serving bowl, place your container of mâche. In a small bowl off to the side, place the sliced apple and toss them with the juice of the half of a lemon. Now, add the citrus coated apples to the large bowl with the mâche. Next, crumble the Gorgonzola into the salad, and add the cooled candied pecans as well.

To make the vinaigrette, in a small bowl whisk together the olive oil, white wine vinegar, the juice of half of a lemon, one tablespoon of honey, one tablespoon of dijon mustard, as well as a bit of salt and pepper. Add this to the salad immediately before serving.


1 comment:

  1. this salad sounds amazing - I wish I could eat it for lunch today : )