At a recent dinner at the Tennessee Cookhouse in Leadville, Colorado, we were treated to this delicious salad. Wanting to enjoy it again, I created my version. The sweetness of the blueberries, the tart apple and the salty feta combine perfectly with the maple curry salad dressing. A perfect salad for fall.
Here it is! Enjoy!
Ingredients
For the Salad:
Mixed baby greens
Fresh blueberries
Walnut halves
Thinly sliced granny smith apple, cored and cut horizonally
Feta Cheese
For the Vinaigrette:
3 Tablespoons maple syrup
4 Tablespoons extra virgin olive oil
2 Tablespoons apple cider vinegar
3 Tablespoons Dijon mustard
1 tsp. curry powder
1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. black pepper
Instructions
For the vinaigrette, whisk together olive oil, maple syrup, vinegar and mustard. Mix in curry powder, cinnamon, salt and pepper. Allow to sit at least 10 minutes in the refrigerator to blend the flavors before using.
Place salad greens in large bowl. Toss with dressing to evenly coat the greens. Place at portion on each individual serving plate. Top with an apple slice. Sprinkle with blueberries, walnuts and a small amount of feta cheese. Serve immediately.