Asiago Apple Salad a hit at Dinner Dance

This light dish dresses up any meal and is a palate pleaser!

ASIAGO APPLE SALAD

  • 2 medium, firm apples (such as honey crisp), cored and sliced
  • 1 small celery root, peeled and julienned
  • 1 small head frisee cut into bite-sized pieces
  • 1/2 cup red grapes, sliced in half
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups shaved Asiago cheese
  • 1 cup toasted pecans
  • 1/4 cup torn fresh dill
  • 1 recipe Creamy Honey-Dill Vinaigrette (recipe follows)
  • Garnish: microgreens
  1. In a small bowl, combine the apple slices, celery root, frisee, grapes, lemon juice, pepper and salt; toss to combine
  2. On salad plates, create layers of the apple mixture, Asiago, pecans and dill.  Drizzle each salad lightly with Creamy Honey-Dill Vinaigrette.  Garnish with microgreens if desired and serve immediately.

CREAMY HONEY-DILL VINAIGRETTE (makes about 1 cup)

  • 1/2 cup apple cider vinegar
  • 1/4 cup mayonnaise
  • 2 tablespoons honey
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  1. In a medium bowl, combine the vinegar, mayonnaise, honey, dill, salt and pepper; whisk to combine.  Refrigerate until ready to serve.  Remaining dressing can be refrigerated in an airtight container for up to 3 days.

 

 

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