Winter Greens with Apples, Pecans, and Stilton Cheese
1 large head of Romaine, about 6 cups
1 small bunch of arugula
Add other greens as desired such as selected or all greens from mature or young salad mix
Sherry-Shallot Vinaigrette (recipe follows)
2-3 leaves of kale, leaves massaged with oil or vinaigrette to break down fibers
1 crisp apple, such braeburn, fuji or granny smith…all of which are at Almar’s Organic Ochard right now
¼ cup pecan pieces, toasted (~8-10 minutes @ 350º on ungreased baking sheet)
1 or 2 ounces Stilton cheese, crumbled or any other strong flavorful, aged cheese, stinky blue melds great
Wash the greens and dry them in a spinner; wrap loosely in a damp kitchen towel and refrigerate.
Make the vinaigrette.
Thinly slice apple. Place the greens in a large bowl with the apples, pecans, and cheese. Toss with the vinaigrette and sprinkle with freshly ground pepper.
MAKES TWO LARGE OR FOUR SMALL SALADS
1 1/2 tablespoons sherry vinegar
1 small shallot, thinly sliced or small onion
¼ teaspoon salt
¼ cup light olive oil
Combine everything but the oil, then whisk it in.
Recipes from or adapted from Annie Somerville’s “Fields of Greens” Cookbook: