Manchego Apple And Almond Salad With Honey Lemon Vinaigrette Recipes

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MANCHEGO, APPLE AND ALMOND SALAD WITH HONEY-LEMON VINAIGRETTE



Manchego, Apple and Almond Salad with Honey-Lemon Vinaigrette image

Apples and cheese make a classic combination, here updated with Manchego cheese and the addition of Marcona almonds for a flavorful salad. A lemon-honey dressing pairs perfectly; try it with a strong flavored honey, such as chestnut or buckwheat.

Time 10m

Yield Serves 6 to 8

Number Of Ingredients 9

2 tablespoons honey
1 lemon, juice of
Salt and pepper, to taste
3 tablespoons extra-virgin olive oil, divided
1 red or green endive, rinsed, cored, cut into 1-inch pieces
1 head red leaf lettuce, washed, dried and torn into bite-size pieces
3 Braeburn or Granny Smith apples, cut into 1/2-inch cubes
1/3 pound Manchego cheese, cut into 1/2-inch cubes
3/4 cup salted Marcona almonds

Steps:

  • Combine honey, lemon juice, salt and pepper to taste and 1 tablespoon water in a small bowl.
  • Gradually whisk in 2 tablespoons of the olive oil.
  • Taste and adjust seasoning, then set aside.
  • In a large bowl, toss endive and lettuce with remaining tablespoon of olive oil and sprinkle with salt and pepper to taste. Set aside.
  • In another large bowl, toss apple, cheese and almonds with the vinaigrette.
  • To serve, place a mound of the endive-lettuce mix on a plate, then top with a few spoonfuls of the apple-cheese mixture.
  • Repeat for other plates and serve immediately.

Nutrition Facts : Calories 240 calories, Fat 16 grams, SaturatedFat 3.5 grams, Cholesterol 10 milligrams, Sodium 330 milligrams, Carbohydrate 18 grams, Protein 8 grams

MANCHEGO, APPLE AND ALMOND SALAD WITH HONEY-LEMON VINAIGRETTE



Manchego, Apple and Almond Salad With Honey-Lemon Vinaigrette image

Make and share this Manchego, Apple and Almond Salad With Honey-Lemon Vinaigrette recipe from Food.com.

Provided by gailanng

Categories     Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons honey
1 lemon, juice of
salt and pepper, to taste
1 tablespoon water
3 tablespoons olive oil, divided
1 endive, rinsed, cored, cut into 1-inch pieces (red or green)
1 head red leaf lettuce, washed, dried and torn into bite-size pieces
3 braeburn apples or 3 granny smith apples, cored, cut into 1/2-inch cubes
1/3 lb manchego cheese, cut into 1/2-inch cubes
3/4 cup salted marcona almonds

Steps:

  • Combine honey, lemon juice, salt and pepper to taste and water in a small bowl. Gradually whisk in 2 tablespoons of the olive oil. Taste and adjust seasoning, then set aside.
  • In a large bowl, toss endive and lettuce with remaining tablespoon of olive oil and sprinkle with salt and pepper to taste. Set aside. In another large bowl, toss apple, cheese and almonds with the vinaigrette. To serve, place a mound of the endive-lettuce mix on a plate, then top with a few spoonfuls of the apple-cheese mixture. Repeat for other plates and serve immediately.

Nutrition Facts : Calories 383.2, Fat 24.3, SaturatedFat 2.5, Sodium 137.5, Carbohydrate 39.9, Fiber 10.8, Sugar 25.1, Protein 8.5

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