- 1/4 cup canola oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons apple juice
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1 large crunchy apple, unpeeled, such as Braeburn, Fuji or Gala
- 3 tablespoons butter, melted
- 1/8 teaspoon salt
- 4 cups chopped romaine
- 1/2 cup walnut or pecan halves
- 1/4 cup crumbled blue cheese or feta
- Grapes or clementine sections, optional
Recipe by Meathead Goldwyn, amazingribs.com
- To prepare dressing, combine all ingredients in a screw-top jar. Place lid on jar and shake well.
- Slice apples into quarters, cut out core and stems, and then cut quarters into halves again. Toss with melted butter. Sprinkle lightly with salt, and toss.
- Grill apples over a hot fire (direct heat), about 3 minutes per side, until they have golden grill marks. Don’t let them blacken. Remove from grill and let cool. (Apples can remain at room temperature up to 1 hour.)
- Place lettuce in a large bowl. Top with nuts and cheese. Shake dressing well, and drizzle over salad. Top with warm apples and garnish with grapes or clementines, if using.
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