The Empress

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.