Brown Butter Apple Pie Salad

• 1/4 cup all purpose flour
• 1/4 cup raw pumpkin seeds
• 1/3 cup rolled oats
• 1 heaping tablespoon brown sugar
• 1/2 teaspoon kosher salt
• 3 tablespoons cold unsalted butter, diced
• 4 tablespoons unsalted butter
• 1 small shallot, minced
• juice of half a meyer lemon (about 2 tablespoons)
• few pinches finely chopped fresh marjoram (sub: fresh thyme)
• kosher salt and black pepper, to taste
• 1 head red leaf lettuce, washed and torn into bite sized pieces
• 1 honeycrisp (or other sweet-tart) apple, cored and sliced thin
• 2 ounces fresh chevre

1. Make the Pumpkin Seed Streusel: Preheat oven to 350 degrees. Combine the flour, pumpkin seeds, oats, brown sugar, salt, and 3 tablespoons of butter in a small bowl. Use your fingers to blend the ingredients, until you're left with large streusel-y crumbles. Spread the streusel on a parchment paper-lined baking sheet and bake for 20-30 minutes, or until lightly browned and crisp. Cool slightly.
2. Make the Brown Butter Vinaigrette: Melt the remaining 4 tablespoons of butter in a small pan over medium-low heat. Watch the butter carefully- when the foaming has subsided and the butter has started to brown, add the minced shallot and soften for one minute. Remove from heat, and transfer to a small bowl. Whisk in the juice of half a meyer lemon, a sprinkling of fresh marjoram, and season to taste with salt and pepper.
3. Assemble the Salad: Toss the lettuce, sliced apple, and chevre with a few tablespoons of the brown butter vinaigrette. Add dressing as needed until leaves are nicely coated. Sprinkle liberally with the pumpkin seed streusel. Enjoy!

flour, pumpkin seeds, rolled oats, brown sugar, kosher salt, cold unsalted butter, unsalted butter, shallot, lemon, fresh marjoram, kosher salt, red leaf, honeycrisp, chevre

Taken from food52.com/recipes/8714-brown-butter-apple-pie-salad (may not work)