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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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From Southern Living, Sept 2009 Ingredients:
2/3 cup canola oil |
1/3 cup apple cider vinegar |
2 green onions, minced |
3 tablespoons light brown sugar |
3 tablespoons chopped fresh basil |
1 tablespoon dijon mustard |
1/2 teaspoon dry crushed red pepper |
1/4 teaspoon salt |
1 cup pecan halves |
vegetable oil cooking spray |
4 gala apples |
6 ounces baby spinach, washed |
5 ounces spring greens, mix washed |
3 ounces extra sharp white cheddar cheese, shaved |
salt, to taste |
pepper, to taste |
Directions:
1. To make Brown Sugar-Cider Vinaigrette: Whisk together canola oil and next 7 ingredients (though 1/4 tsp salt).
2. Preheat oven to 350 degrees. Bake pecans in a single layer in shallow pan for 6-8 minutes or until toasted and fragrant, stirring after 4 minutes.
3. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350-400 degrees (medium-high) heat. Cut apples crosswise into 1/4 inch thick rings, cutting from one side through the other.
4. Grill apple rings, covered with grill lid, 2-3 minutes on each side or until crisp tender. Arrange spinach and spring greens mix on a serving platter; top with apples, cheese, and toated pecans. Season with salt and pepper to taste. Serve with the vinaigrette.
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