30. Apple, pear, cheddar
Autumn Apple, Pear, Cheddar Salad with Pecans
Serves 4-6.
Ingredients:
Dressing
1 cup apple juice
2 - 3 tablespoons cider vinegar
1 teaspoon extra virgin olive oil (I use 3 tbs olive oil - equal to juice/vinegar)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salad
10 cups salad greens (about 10 ounces) (I use red leaf lettuce or romaine usually - maybe 6 cups)
1 medium McIntosh apple, cored and cut into thin wedges
1 medium Bartlett pear, cored and cut into thin wedges
1/4 cup finely shredded sharp cheddar cheese (more to taste)
3 tablespoons chopped pecans, toasted (more to taste)
This is how you do:
Place apple juice in a small saucepan, and bring to a boil over medium-high heat. Cook until reduced to about 3 tablespoons (about 10 minutes). Combine reduced apple juice, vinegar (I use equal parts reduced apple juice and cider vinegar), oil, salt, and pepper, stirring with a whisk.
Combine greens, apple, and pear in a large bowl. Drizzle with dressing, toss gently to coat. Sprinkle with cheese and nuts.