Honeycrisp Apple Salad #vegan #vegetarian #soup #breakfast #lunch

Honeycrisp apple plate of mixed greens is a refreshingly sweet and crunchy take on a customary green serving of mixed greens, arranged with daintily cut new apples and sweetened pecans hurled with somewhat hot greens. Complete with a sweet, spiced juice vinaigrette, this luscious plate of mixed greens is my own "apple season" top pick!

At the point when the pre-fall/late-summer moves around every year, my hubby and I attempt to get out to a portion of our preferred nearby "U-Pick" apple plantations to pick some new, sweet apples to transform into scrumptious regular apple-implanted plans.

Nothing tastes and scents very like newly picked apples. We love them straight out of the cooler, or in apple wastes, hotcakes, crusty fruit-filled treat, or apple cake.

What's more, in the event that you've never attempted a Honeycrisp apple, their surface is light and fresh, with a dainty skin and delicious substance that is a balance of tart and sweet, making them ideal for a crisp apple serving of mixed greens.

My new Honeycrisp apple plate of mixed greens formula has only a couple of essential segments: the greens, the apples, a few nuts, and a delectable hand crafted dressing.

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Ingredients:

• 2 heads frisee, chopped into bite-size pieces
• 4 cups wild arugula
• 1 cup candied walnuts
• 2 large Honeycrisp apples (unpeeled), sliced into thin matchsticks
• Spiced Cider Vinaigrette Ingredients:
• 1/4 cup plus 2 tablespoons apple cider vinegar
• 2 1/2 tablespoons honey
• 2 tablespoons walnuts, lightly chopped (you can use candied or plain)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 1/4 teaspoon plus a pinch salt
• Pinch cumin
• Pinch curry powder
• 1/2 cup plus 2 tablespoons olive or avocado oil

Preparation:

1. To prepare the dressing: add all of the dressing ingredients up to and including the curry powder into the bowl of a food processor, and process until everything is well combined and smooth; with the processor running, slowly drizzle in the oil and continue to process until the vinaigrette is well emulsified and blended. (This makes about 1 cup of dressing, so you may have additional dressing left over which you can store in the fridge.)
2. To prepare the apple salad: to a large bowl add the frisee, arugula, walnuts and about half of the matchstick-sliced apples, and drizzle lightly with some of the spiced cider vinaigrette; add equal portions of the salad to bowls or plates (or onto a large serving platter) and then top each salad with equal portions of the remaining matchstick-sliced apples and another generous drizzle of the vinaigrette.

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Source : bit.ly/2CWiUBL