Fall Salad

Published on August 5, 2017 | In | By |

Ingredients

  • 3 T cider vinegar
  • 3 T sour cream
  • 2 T grainy Dijon mustard
  • 1 T pure maple syrup
  • 3 T extra-virgin olive oil
  • 2 T chopped fresh herbs (parlsey, chives, basil, cheveril, dill or a a combilation of whatever you have)
  • Kosher salt
  • Freshly ground black pepper
  • 1 bunch watercress, togh stems trimmed (about 6 cups loosely packed)
  • 6 cups loosely packed baby arugula
  • 1 large red apple, halved, cored and sliced (Gala is a good choice)
  • 2 Belgian endive, sliced crosswise, 1/4 inch thick
  • 1 1/2 cups seedless grapes
  • 4 oz blue cheese (such as Maytag blue, crumbled
  • 1/2 c coarsly chopped toasted walnuts
  • 4 oz thinly sliced prosciutto

Instructions

  • 1. In a spouted measuring cup, whisk together the vinegar, sour cream, mustard, and maple syrup Drizzle the olive oil while you whisk to make a smooth dressing
  • 2. Stir in the herbs, season with salt and pepper, and refrigerate while you assemble the salad.
  • 3. Spread the greens on a larger platter, Top with the apple, endive, grapes, blue cheese and walnuts. Drape and fold the prosciutto over the top. Drizzle all over with about 2/3 of the dressing. Serve the rest of the dressing in a bowl alongside at the table.

Instructions

  • 1. In a spouted measuring cup, whisk together the vinegar, sour cream, mustard, and maple syrup Drizzle the olive oil while you whisk to make a smooth dressing
  • 2. Stir in the herbs, season with salt and pepper, and refrigerate while you assemble the salad.
  • 3. Spread the greens on a larger platter, Top with the apple, endive, grapes, blue cheese and walnuts. Drape and fold the prosciutto over the top. Drizzle all over with about 2/3 of the dressing. Serve the rest of the dressing in a bowl alongside at the table.

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