Monday, October 3, 2011

Autumn Apple Salad with Maple Vinaigrette

So I was starting dinner and when I looked in the fridge for the chicken, it wasn't there.  Guess where I found it? Yep, in the car.  In the 90 degree car where it had been for about 6 hours.  Um, not eatin' that. I also found the skirt steak for tomorrow night in the same bag I forgot to bring in...So I called an audible (like that football reference? I'm trying hard this year to like football) and we had ham and cheese sandwiches instead of chicken, along with this delicious Apple Autumn Salad with Maple Vinaigrette. 

Autumn Apple Salad with Maple Vinaigrette

For 2 large salads; adjust the amounts to your taste 

4 cups arugula/spinach blend
1 Honeycrisp apple, cut into slices (Have you tried the Honeycrisp apples? They are the best!)
1/4 cup crumbled goat cheese
1/4 cup chopped walnuts
2 tablespoons maple syrup
2 tablespoons champagne vinegar
4 tablespoons olive oil
big pinch of salt
freshly ground black pepper

In a glass jar with a lid, combine the maple syrup, vinegar, salt and pepper.  Put on the lid and shake well to combine.  Add the olive oil and shake well again.  Drizzle over salad greens tossed with apples, walnuts, dried cranberries, and goat cheese.