Little Gem Lettuce Gravenstein Apples, Boont Corners Cheese, Creamy Dressing Recipe
Make Little Gem Lettuce Gravenstein Apples, Boont Corners Cheese, Creamy Dressing Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base and greens
Texture add-ins
Creamy dressing
Finish and herbs
Method
Prep greens and fruits
- 1
Prepare greens
Wash the little gem lettuce leaves, dry thoroughly, and tear or chop into bite-sized pieces. Place in a large mixing bowl.
- 2
Prepare apples
Core Gravenstein apples and slice thinly. Toss with a light squeeze of lemon juice to prevent browning.
- 3
Prepare cheese
Crumble Boont Corners cheese into small crumbles for easy distribution throughout the salad.
Texture add-ins
- 4
Toast nuts
In a dry skillet over medium heat, toast walnuts until fragrant and lightly browned, about 4–5 minutes. Remove and let cool.
- 5
Cranberries
If desired, rough-chop dried cranberries for even distribution; set aside.
Creamy dressing
- 6
Whisk dressing
In a medium bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, and honey. Slowly drizzle in olive oil while whisking until the dressing is smooth and emulsified. Season with salt and pepper to taste.
Assemble salad
- 7
Combine base
In the large bowl with greens, add the apple slices and Boont Corners cheese crumbles. Add dried cranberries if using, and half of the toasted walnuts.
- 8
Dress and toss
Drizzle the prepared dressing over the salad and toss gently to coat evenly. If the salad seems dry, add a little more dressing a spoonful at a time.
Finish and serve
- 9
Herbs and plating
Sprinkle chopped chives and tarragon over the salad. Give a final light toss and serve immediately.