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CRISP BUTTER LEAF SALAD WITH APPLE VINAIGRETTE AND TANGY BLUE CHEESE


Ingredients

Apple Cider Vinaigrette
1 tablespoon chopped shallot
2 tablespoons apple cider vinegar
3-4 tablespoons olive oil
1 lemon, for juicing
Flaky sea salt and fresh cracked pepper, to taste
Butter Leaf and Spinach Salad
2 heads of butter leaf, cleaned and leaves separated
3 cups baby spinach
1 chilled honeycrisp apple
Handful of toasted walnuts
Pickled shallot, optional
4 ounces tangy blue cheese, chilled



Cooking instructions

Prepare vinaigrette - in a bowl whisk together chopped shallot, apple cider vinegar, and olive oil until incorporated. Season with salt, pepper, and juice of half a lemon. Set aside.
Prepare greens and layer into a shallot bowl. Grate apple on a box grater, discarding the core and sprinkle over chilled greens. Garnish with chopped walnuts, pickled shallot and drizzle with vinaigrette. Crumble cold blue cheese over the top and serve immediately.

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