I only recently discovered how delicious salads, with homemade dressing, can be so was happy to serve one up as a starter for my recent dinner party. The entree, Fish Mollee, was on the heavier side so wanted something light but not boring. I also wanted to sneak some fruit in there as I’ve been lacking in my fruit intake lately. Enter Mixes Baby Greens with Cranberries, Apples, and Goat Cheese with Maple Dressing. It was easy (especially as you can make the dressing earlier and refrigerate until ready to use), quick, and delicious.
The dressing is quite garlicky, be warned, but it actually offsets the sweetness of the cranberries apples, and maple really nicely. By the end of the salad I couldn’t taste the garlic anymore but I am sure that’s just because my whole mouth tasted like it. I’d definitely make this again whether for a party or as a quick weekday dinner.
1/4 cup extra virgin olive oil
1 garlic clove, minced
1 1/2 T apple cider vinegar
2 T maple syrup
2 Granny Smith apples, cored and cut into thin strips
1 T fresh lemon juice
8 cups mixed baby greens, lightly packed
1/2 cup dried cranberries
1/3 cup toasted, chopped pecans or walnuts
3 ounces goat cheese, crumbled
1. Make the maple dressing: Whisk together the oil, garlic, vinegar and maple syrup until well combined. Add kosher salt to taste. (I usually need 3-4 generous pinches, tasting after each addition.)
2. In a medium bowl, toss the apples with the lemon juice to prevent browning.
3. In a large bowl, combine the baby greens, apples, cranberries and half the pecans. Toss the greens with maple dressing to taste and divide among serving dishes. Top each dish with remaining pecans and goat cheese. Serve immediately.