This Apple Orchard Cobb Salad is a unique twist on the traditional cobb salad. The Apple Cider Vinaigrette is heavenly on this salad and is also delicious tossed into a spinach salad. Apples are one of the only fruits I can think of that most people like. Didn’t we all grow up on apple juice, apple pie and apple sauce? It just seems like the All American fruit. Speaking of All American… Monday is Veteran’s Day, so why not invite your favorite veteran for dinner and make this salad? Serve it with a lean protein and veggie and raise your glass in a thankful toast.
2 large apples seeded and chopped
3 Tb fresh lime juice
2 medium avocados, peeled, pitted and chopped
1/4 cup golden raisins
3 cups shredded iceberg lettuce
1 cup watercress leaves
3 cups shredded romain lettuce
1 pint grape tomatoes, sliced in half
4 ounces shredded white Cheddar cheese
4 ounces crumbled Gorgonzola cheese
6 slices of bacon, cooked and crumbled
Spiced Apple Pecans (recipe to follow)
Cider Vinaigrette (recipe to follow)
Arrange all of the salad ingredients on a large platter. Top with the cheese and the Spiced Apple Pecans. Drizzle with Cider Vinaigrette.
Spiced Apple Pecans:
Preheat oven to 350 degrees. Pour 2 cups of apple juice over 1-1/2 cups pecan halves in a small bowl. Let stand about 15 minutes; drain. Stir together 3 Tb sugar, 1 tsp. apple pie spice, 1/8 tsp. salt and 1/8 tsp. ground red pepper in a medium bowl; add pecans, tossing to coat. Spread in a single layer on a greased baking sheet. Bake for 15 minutes or until lightly toasted, stirring once. Cool in the pan for 20 minutes; separate pecans with a fork.
Apple Cider Vinaigrette Ingredients:
1 cup apple cider
1 cinnamon stick
1/2 cup apple cider vinegar
1/3 cup maple syrup
1 shallot, minced
1 Tb Dijon mustard
1 tsp. salt
1 tsp. pepper
1 cup canola oil
Cook the first two ingredients in a 3-qt. saucepan over medium heat, stirring occasionally, 10 minutes or until cider is reduced to 1/4 cup. Remove from heat, and cool completely.
Transfer cider mixture to a bowl, discarding cinnamon stick. Whisk in vinegar and next 6 ingredients. Add oil in a slow, steady stream, whisking constantly until smooth.