Apple Cheddar Salad

  • 1
    hours prep
  • 1.17
    hours total
  • 6
    Servings

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

Let's Make This!

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
Directions
  • Apple Vinaigrette
  • Step 1

    Bake apples in 425°F oven for about 10-15 minutes until browned and starting to deflate. Cool.

  • Step 2

    Combine all ingredients except oils, salt, and pepper in blender until smooth.

  • Step 3

    Slowly whisk in salad and olive oils until totally combined and emulsified. Season with salt and pepper. Keep cold.

  • Spiced Pecans
  • Step 1

    Mix all ingredients in bowl.

  • Step 2

    Place on baking sheet and roast in 350°F oven.

  • Step 3

    Stir often and roast until candied, approximately 20 minutes.

  • Salad
  • Step 1

    Toss arugula with apple vinaigrette.

  • Step 2

    Place in large salad bowl for serving.

  • Step 3

    Arrange nuts, apples and cheese over top.

Recipe By

Hosea Rosenberg

Chef Hosea and mixologist James Lee’s mobile catering company provides 5-star quality for any occasion, at any location. Named after Blackbelly Sheep native to Barbados, which are considered a culinary delicacy, many ingredients are sourced from local Blackbelly Farm.

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