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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

May 3, 2011

Salad time is here again

This is a simple, yet satisfying, recipe.  Filled with fruit and vegetables and just a little nut, it is quite filling as well.  The dressing is very tangy, but a nice contrast to the bitter endive. 

  3 Tbl Red Wine Vinegar                                  3 Cups Apple, Peeled And Wedged
  2 Tbl Apple Juice                                            2 Tsp Extra Virgin Olive Oil
  1 Tbl Extra Virgin Olive Oil                             6 Tbl Walnuts, Chopped
  1 Tbl Light Brown Sugar                                 3 Cup Baby Spinach
  2 Tsp Dijon Mustard                                       3 Cup Boston Lettuce, Torn
  1/8 Tsp Salt                                                    3 Cup Curly Endive, Torn
  Pepper, to taste                                              4 Ounce Cheddar, Cubed

Preheat oven to 400 degrees F.  Whisk together vinegar, apple juice, 1 tablespoon oil, brown sugar, mustard, salt and pepper in a small bowl, refrigerate up to two weeks.  Toss prepared apples with remaining olive oil in a bowl.  Spread evenly on a baking sheet. and roast, turning once or twice, until the apples are soft and golden, 25 to 30 minutes.   While the apples are roasting, toast walnuts in a small skillet ntil fragrant, about 5 minutes, let cool.  Just before serving, combine spinach, lettuce and endive in a large bowl; toss gently to mix. Divide the greens among 6 plates, drizzle with dressing and top with cheese, roasted apples and walnuts. Serve immediately.

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