Honeycrisp Salad with Crispy Sage and Maple Vinaigrette
User Reviews
5.0
12 reviews
Excellent
Honeycrisp Salad with Crispy Sage and Maple Vinaigrette
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 10 to 12 fresh sage leaves
- 3 tablespoons unsalted butter
- 6 cups baby romaine or spring greens
- 2 honeycrisp apples, sliced
- 4 ounces feta cheese, crumbled
- 2 tablespoons apple cider vinegar
- 3 tablespoons maple syrup
- 1 garlic clove, minced or pressed
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- 1/3 cup extra virgin olive oil
Instructions
- Heat a small saucepan over medium heat and add the butter. Once it’s melted and starts to sizzle, add the sage leaves and cook until slightly golden on each side, about a minute per side. Remove the leaves and place them on a paper towel to drain.
- Toss the greens, apples and feta together in a large bowl. I don’t slice the apples until right before serving – this way they won’t brown and the salad only takes seconds to put together.
- To make the dressing, add the vinegar, syrup, garlic, mustard, salt, pepper and pepper flakes to a bowl or a mason jar and whisk to mix. Slowly stream in the olive oil while mixing, or add it to the jar and shake the dressing for 15 seconds.
- Season the salad with salt and pepper and dress it before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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