Apple Pecan Salad Recipe

Prepare apples

Core and thinly slice the apples (about 1/8-inch thick). Place slices in a bowl and toss with 1 tablespoon lemon juice to prevent browning and add brightness. Set aside.

Prepare cheese

Using a vegetable peeler or knife, shave or thinly slice 3 oz manchego into bite-size ribbons or shards. Keep refrigerated until assembly to maintain texture.

Assemble greens

Place 6 cups of baby mixed greens in a large serving bowl. Season greens lightly with 1/4 teaspoon of the coarse salt and a pinch of black pepper to layer flavor.

Add mix-ins

Add the candied pecans and the prepared apple slices to the bowl with greens. Reserve cheese for the top so it doesn't become soggy.

In a small bowl or jar, combine 3 tablespoons sherry vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon minced shallot, and 1/2 teaspoon minced garlic. Whisk to combine.

Slowly drizzle in 5 tablespoons extra-virgin olive oil while whisking vigorously (or add oil to jar and shake). Continue until the vinaigrette is emulsified and slightly thickened.

Season the vinaigrette with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness — add up to 1 teaspoon honey or 1/2 tablespoon sherry vinegar if needed.

Just before serving, pour about 3 to 4 tablespoons of the sherry vinaigrette over the salad (reserve any extra dressing). Gently toss the greens, apples, and pecans with tongs until evenly coated. Add more dressing a tablespoon at a time if needed; the salad should be lightly dressed, not soggy.

Top the tossed salad with the manchego shavings and finish with the remaining pinch of coarse salt and a crack of black pepper to taste.

Serve immediately on chilled plates. Pass any remaining vinaigrette on the side.