Stone House Salad Recipe
Mixed Greens, spiced apples, blue cheese, candied pecans & maple balsamic vinaigrette
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Ingredients
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Salad
Spiced Apples
Candied Pecans (if making from scratch)
Maple Balsamic Vinaigrette
Method
Candied Pecans (if making from scratch)
- 1
Toast and candy pecans
Place a medium nonstick skillet over medium heat. Add pecan halves and toast, stirring, for 2 minutes until fragrant. Push pecans to one side, add granulated sugar and butter to skillet and let sugar melt 30–45 seconds, then stir to coat pecans. Continue cooking 1–2 minutes until sugar caramelizes and coats pecans. Immediately transfer pecans to a sheet of parchment, separating with a fork, sprinkle with sea salt. Let cool completely (about 10 minutes). Break any large clumps into bite-sized pieces.
Spiced Apples
- 2
Cook spiced apples
In a small skillet over medium heat, melt 1 tablespoon butter. Add the diced apples, brown sugar, cinnamon, allspice, lemon juice, and a pinch (1/8 tsp) of salt. Sauté, stirring occasionally, 3–5 minutes until apples are tender but still hold shape and the sugar is syrupy. Remove from heat and let cool to room temperature (5–10 minutes).
Maple Balsamic Vinaigrette
- 3
Make dressing
In a small bowl or jar, combine 2 tablespoons balsamic vinegar, 1/2 teaspoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon minced shallot, 1.5 tablespoons maple syrup, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk or shake to combine. Slowly drizzle in 1/4 cup extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until dressing is emulsified. Taste and adjust seasoning, adding up to 1/2 teaspoon more salt or another 1/2 tablespoon maple syrup if desired. Refrigerate up to 3 days; bring to room temperature and shake before using.
Salad Assembly
- 4
Assemble and toss
In a large salad bowl, place 6 cups mixed salad greens. Scatter the thinly sliced apple and thin red onion (if using) over the greens. Add the cooled spiced apples and about 3 ounces candied pecans. Crumble 3 ounces blue cheese evenly over the salad. Drizzle 2–3 tablespoons maple balsamic vinaigrette over the salad (start with 2 tablespoons and add more to taste). Gently toss with tongs until ingredients are coated and combined. Taste and add more dressing, salt or pepper if desired.
- 5