This salad was inspired by the original house III Forks salad. It combines sweet and savory flavors and is very light and fruity–making it the perfect summer salad. Serve it as an entrée or a starter course. If you are not a fan of blue cheese, I would recommend substituting a mild swiss, gorgonzola or brie.
Tips:
Make the pecan vinaigrette
Place a saucepan on the stove at medium heat. Toast the pecans for 1-2 minutes. Do not let the pecans burn. Place pecans, apple cider, cider vinegar, maple syrup and Dijon mustard in a blender and blend. Slowly add the pecan oil in a steady stream while the blender is on.
Make the salad
Place the chopped red leaf lettuce in a bowl with 4 tbsp of the pecan vinaigrette. Cover and shake lightly to completely coat the lettuce with vinaigrette. Divide lettuce onto two salad plates. Sprinkle each salad plate with a pinch of salt and pepper to taste. Top each plate with candied pecans, sliced Granny Smith apples and 2 tbsp blue cheese. Serve.
