Apple Pear Salad

 

 

Serves 4

2 honey Crisp apples

2 ripe Bartlett (or Bosc) pears

1 fennel bulb stock sliced thin

4 tablespoons crumbled blue cheese

¼ cup arugula salad greens

4 tablespoons pralines chopped medium

Dressing:

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

1 teaspoon sugar

pinch of salt and pepper

¼ cup extra virgin olive oil

 

 

Make the dressing by adding all ingredients (except the oil) to a

large bowl. Whisk vigorously as you add the oil a little at a time to

emulsify. Check for sweetness and add additional sugar if needed.

Set aside. Slice the apples, pears and fennel into thin pieces (as

seen in the QR-CODS Video) and place into a large bowl. Add the

dressing and toss to coat. Place the salad on serving plates and

garnish with the blue cheese and praline pieces.

Serve immediately with your favorite grilled meats.

 

Enjoy with Apothic Inferno, J Pinot Gris,

Schofferhofer Hefeweizen Grapefruit or Terripin Hopsecutioner

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