Fall salads are a favorite of mine. I like to feature the unique seasonal ingredients that make their presence known at the farmers market this time of year. They are often easily put together and offer big flavor.
When I first put these ingredients together, I wanted to add a little spin on the familiar. I added an Asian pear, with its yellowish-green skin and a white, juicy interior that has a crisp, refreshing flavor. I also included a sweet fall apple as a contrast to the slightly grainy Asian pear texture.
Look for thinly sliced almonds (Trader Joe’s has them already roasted) that add a necessary crunch. I used a triple crème blue cheese, Cambozola, that offers a wonderful counterpoint to the fruits and sharp arugula and spinach. You could also use spring greens instead of spinach if you prefer.
Feel free to play around with this salad and use other roasted nuts and crumbled cheeses like feta or goat cheese. This classic vinaigrette has the surprising addition of dried apple, which adds even more apple flavor to the salad.
Arugula Spinach Salad with Dried Apple Vinaigrette
Serves 6 to 8
- 7 ounces arugula
- 6 ounces baby spinach
- 1 small Fuji apple, cored and halved, sliced into thin strips
- 1 small Asian pear, peeled, cored, and halved, sliced into strips
- 1 cup sliced almonds, roasted
- 1/2 cup favorite blue cheese crumbles
- 1/4 cup dried apple
- 2 garlic cloves, minced
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- 3 tablespoon sherry or cider vinegar
- Salt and pepper
- 1/2 cup fruity olive oil plus 2 tablespoons
- 1 tablespoon hot water
1. (Skip this step if you purchased the roasted almonds) Heat a small skillet over medium-low heat. Add almond slices and toss gently over the heat until they begin to brown lightly and become fragrant, about 2 to 3 minutes. Remove from heat and reserve.
2. In a salad bowl combine the greens, apple and Asian pear strips and sprinkle over the almonds. Sprinkle on the cheese crumbles.
3. Make the dressing: Place the dried apple in a small bowl and pour boiling water over them. Let sit for 15 minutes, then drain. Finely chop the dried apple. In a small bowl or in a mini-food processor blend together the garlic, shallot, mustard, vinegar and salt and pepper. Add the reserved apple and blend again. Add the oil slowly until emulsified. Blend in the boiling water and taste for seasoning.
4. To serve: Pour the dressing over the salad and toss to coat well. Serve on salad plates.
Advance preparation: The salad may be made through Step 3, covered and refrigerated up to two hours ahead. Keep the dressing at room temperature. Make sure to cover the salad tightly with plastic wrap so the apples won’t turn brown.
