Sparks from the Kitchen

This is such a delicious salad! Tart granny smith apple, crunchy toasted pecans, tangy dried cranberries, sweet pear and a zingy dressing make this one of my new favorites.  It came together very quickly.

Harvest Salad

Ingredients:

• 1 cup pecans, toasted
• 1/4 cup shallot, finely chopped
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1/2 tsp granulated sugar
• 1/2 tsp table salt
• 1/4 tsp pepper
• 2 tbsp white wine vinegar
• 1/2 cup olive oil
• 1 head romaine lettuce
• 1/2 Bosc pear, cut into small pieces
• 1/2 granny smith apple, cut into small pieces
• 1/2 cup dried cranberries
• freshly grated cheddar cheese or crumbled goat cheese

Instructions:

1. In a small non-stick skillet over medium heat toast the pecans, occasionally shaking the pan, until golden and fragrant. About 5 minutes.
2. While the pecans are toasting put the shallot and next 6 ingredients  including the vinegar in a bowl and whisk to combine.  Continue whisking and stream in olive oil until emulsified.
3. In a large salad bowl place the lettuce, follow with pecans, fruit and cranberries. Drizzle with the dressing and toss.  Place half of the salad on each of 2 plates, sprinkle with cheese, and serve.

I ate only half of this salad for dinner one night.  I did not dress the salad all together. I placed each different component in separate ziplock bags and brought them to work the next day.  I wrapped the halves of the pear and apple and brought those separately and chopped them up when I was ready for lunch. It came out perfectly.

 Makes 2 servings.  Adapted from All You, November 2013.