Overview

How did two such different foods ever find each other? Sweet and crunchy Granny Smiths mix it up with creamy bites of Tillamook Special Reserve Extra Sharp Cheddar. Add spiced pecans and it’s no longer a salad. It’s an adventure.

“I recently learned about the joy of combining apples and cheddar. This simple salad has some really amazing flavors and textures. You will have extra vinaigrette and pecans to use again and again.” – Hosea Rosenberg of Blackbelly Catering

Ingredients

Apple Vinaigrette
4 Granny Smith apples, cored
1 shallot, sliced
1 cup (8 oz) sherry vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 ½ cup (12 oz) salad oil (any light tasting vegetable oil)
1 cup (8 oz) olive oil
Kosher salt
Fresh black pepper to taste

Spiced Pecans
2 lbs (4 cups) pecans
1 ½ teaspoons cayenne
1 tablespoon cinnamon
1 cup (8 oz) sugar
½ teaspoon allspice
½ teaspoon clove
½ teaspoon nutmeg
3 ¼ tablespoons canola oil
2 ½ teaspoons extra virgin olive oil
1 cup (8 oz) water

Salad
4 cups (32 oz) loosely packed arugula (or spinach or any hearty leafy green)
Apple vinaigrette (see below)
24 spiced pecans (see below)
2 Granny Smith apples, sliced
1 cup (4 oz) Tillamook^® Special Reserve Extra Sharp Cheddar Cheese, shaved into 1” pieces

Preparation

Apple Vinaigrette
Bake apples in 425°F oven for about 10-15 minutes until browned and starting to deflate. Cool. Combine all ingredients except oils, salt, and pepper in blender until smooth. Slowly whisk in salad and olive oils until totally combined and emulsified. Season with salt and pepper. Keep cold.

Spiced Pecans
Mix all ingredients in bowl. Place on baking sheet and roast in 350°F oven. Stir often and roast until candied, approximately 20 minutes.

Salad
Toss arugula with apple vinaigrette. Place in large salad bowl for serving. Arrange nuts, apples and cheese over top.