A nice fall salad, brussels sliced thin, baby kale, and sweet apples, complemented with cheese and nuts, dressed with mustardy goodness. This one makes a great light lunch.
There are a lot of different directions you can go with this salad. Chicken goes great instead of ham. Microplaned pecorino gives a sultry saltiness that can sub for the sharpness of the cheddar. Smoked almonds can go in for the walnuts. It’s all good.
You could also make this as a side for dinner, take out the ham and serve it next to a medium rare ribeye. Yumm.
Serves: 4, takes 30 minutes
|Mise en Place|
|1 cup||walnuts, toasted||1/2 5oz container||baby kale|
|2 tbs||dijon mustard||8-10||brussel sprouts, shaved|
|1/2 cup||arbequina olive oil||2 apples||cored and cubed|
|2 tbs||white wine vinegar||1 small||shallot, minced fine|
|1/2 tsp||kosher salt||1 clove||garlic, minced fine|
|1/8 tsp||ground pepper||MEATS|
|DAIRY||8 oz||ham steak, cubed|
|6 oz||sharp cheddar, cubed|
|1||whisk together shallot, garlic. vinegar, salt, pepper, and mustard|
|2||slowly whisk in olive oil to make dressing|
|3||taste dressing. you may need more oil, vinegar, salt, or pepper depending|
|4||in a second bowl, toss ham, kale, sprouts, apples, cheddar, and walnuts together|
|5||toss salad with dressing (start with 3/4ths of it and go from there)|
|6||serve and eat|