Apple, Pecan & Parmesan Salad
- 4 TBSP apple cider vinegar
- 3 TBSP honey
- 2 TBSP extra virgin olive oil or grapeseed oil
- 1/2 teaspoon honey mustard
- 1 apple (Spartan, Empire, Braeburn, or Fuji)
- 1 head Boston Bibb lettuce
- 1/3 cup pecan halves
- 3 oz Parmesan cheese (not pre-grated)
- freshly ground black pepper
- Whisk together the vinegar, honey, olive oil, and mustard in a bowl. Wash and core the apple. Cut into thinly sliced wedges and then each slice in half to make bite-sized pieces. Toss the apple pieces in the vinaigrette and coat them to keep from browning. Tear the lettuce leaves into bite-sized pieces and place in a large salad bowl. With a slotted spoon, remove the apples from the vinaigrette, add to the lettuce along with the pecans, and toss. Drizzle as much of the vinaigrette as necessary to coat the salad. Shave the Parmesan over top with a vegetable peeler and season with a few grinds of black pepper. Give one last toss and serve.
apple cider vinegar, honey, extra virgin olive oil, honey mustard, apple, head boston, pecan halves, parmesan cheese, ground black pepper
Taken from www.epicurious.com/recipes/member/views/apple-pecan-parmesan-salad-50074850 (may not work)