To finish off Johnny Appleseed week I have a salad that combines tart green apples with candied nuts. Serve with roasted chicken or grilled pork chops.
1 head leafy green lettuce
1 tart green apple, sliced
1 handful candied pecans or walnuts, coarsely broken
1 handful dried cherries
Blue cheese, crumbled
Champagne vinegar dressing
To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve
In a large bowl, tear lettuce into bite sized pieces. Sprinkle with apples, pecans, cherries and blue cheese. Toss in dressing.
Makes 4 servings