This salad is best with tart apples. We used a mix of two varieties from our old trees in the Hollyhock garden.
Serves six people.
Ingredients
1 ½ pounds tart apples (you can peel, we don’t)
1 cup crumbled cheese (we used goat cheese, feel free to use what you have on hand and experiment)
½ cup dried cranberries (feel free to substitute other dried fruits or even nuts)
1 tablespoon sunflower or neutral vegetable oil
1/4 tablespoon coarsely-chopped parsley
Salt and pepper to taste
Instructions
Cut apples in quarters and core. Slice apples into half-inch pieces.
Heat oil in a skillet over medium-high heat and lightly sauté the apples to your liking. We served them fairly firm, yet you may want them softer. You can also add a bit of sugar after the apples have cooked a bit if you want them to caramelize and take on a more golden-brown hue and deeper flavor. All in all, approximately seven to 12 minutes of cooking time.
Add the apples to a salad bowl, crumble on the cheese.
Sprinkle with the dried fruit, parsley, salt, and pepper. Toss lightly and enjoy! One can also make this salad more substantial using a vinaigrette and greens.
Bon appetit!
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