I loved the flavors in these two salads, delectable, delightful and perfect for this time of year - apples, pumpkin seeds, brown butter, pears and cherries.
APPLE PIE SALAD WITH BROWN BUTTER VINAIGRETTE
1/4 cup flour
1/4 cup pumpkin seeds
1/3 cup rolled oats
1 tablespoon brown sugar
1/2 teaspoon salt
3 tablespoons butter
1/4 cup butter
1 shallot, finely chopped
juice of 1 lemon
1 teaspoon fresh thyme
salt and freshly ground black pepper to taste
1 head of lettuce, torn into bite sized pieces, or salad greens of your choice
1 apple, cored and sliced thin
2 ounces feta cheese, crumbled
Heat oven to 350F.
Combine the flour, pumpkin seeds, oats, brown sugar, salt and butter (cut into small pieces) in a small bowl. Use your fingers to blend the ingredients, until you're left with large crumbles.
Spread the streusel on a baking sheet and bake for 12 to 15 minutes, or until lightly browned and crisp. Cool slightly.
Melt 1/4 cup butter n a small pan over low heat. When the foaming has subsided and the butter has started to brown, add the shallot and cook 1 minute. Remove from heat and transfer to a small bowl. Whisk in lemon juice, thyme and season to taste with salt and pepper.
Toss the lettuce, apple and feta with a few tablespoons of the brown butter vinaigrette. Add dressing as needed until leaves are nicely coated. Sprinkle with the streusel (I also added a little cinnamon on top).
Recipe adapted from the Arkansas Democrat Gazette, October 2011
1/4 cup olive oil plus 2 tablespoons, divided
3 tablespoons fresh lemon juice
4 ounces proscuitto, chopped
1 1/2 cups seedless red grapes
1/2 cup cherries, pitted
2 pears, cored and chopped
balsamic glaze or aged balsamic vinegar
1/2 cup pine nuts, toasted
4 ounces parmesan cheese, sliced
Heat oven to 350F.
Whisk 1/4 cup oil and lemon juice in a bowl. Season dressing with salt and pepper.
Heat 1 tablespoon oil in a large skillet over medium heat. Add proscuitto and sauté until crisp. Transfer to paper towels to drain.
Toss grapes with 1 tablespoon of oil, place on baking sheet, roast until grapes begin to shrivel, about 15 minutes. Cool grapes on the baking sheet.
Mix greens, pears, dressing, proscuitto, grapes and cherries in large bowl. Season with salt and pepper. Divide among plates, drizzle with vinegar, sprinkle with pine nuts and garnish with cheese.
Recipe adapted from Bon Appetit, November 2008