Apple Cheddar Salad
4 Granny Smith apples, cored
1 Shallot, sliced
1 cup Sherry vinegar
1 tbsp Dijon mustard
1 tsp Honey
1 ½ tbsp Salad oil (any light tasting vegetable oil)
1 cup Olive oil
Fresh black pepper to taste
4 cups Pecans
1½ tsp Cayenne
1 cup Sugar
½ tsp Allspice
½ tsp Clove
½ tsp Nutmeg
3 ¼ tbsp Extra virgin olive oil
1 cup Water
4 cups Loosely packed arugula (or spinach or any hearty leafy green)
Apple Vinaigrette (see above)
24 Spiced pecans (see above)
2 Granny Smith apples, sliced
1 cup Tillamook Special Reserve Extra Sharp Cheddar Cheese, shaved into 1" pieces
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.
Mix all ingredients in bowl.
Place on baking sheet and roast in 350°F oven.
Stir often and roast until candied, approximately 20 minutes.
Toss arugula with apple vinaigrette.
Place in large salad bowl for serving.
Arrange nuts, apples and cheese over top.