Apple Salad with Pecans, Cherries and Honey Champagne Vinaigrette

Apple Salad with Pecans, Cherries and Honey Champagne Vinaigrette

The naturally sweet notes of crisp in season apples, toasted pecans and dried PNW cherries sing together in this elegant (and easy!) salad; leave the heavy lifting to our Mighty Micros. The vinaigrette unifies and compliments all the flavors, so if you have the bandwidth and ingredients to pull it off, it will make a major impression and only takes about 3 minute. If you don’t have champagne vinegar, any white wine vinegar will work just fine (or other clear vinegar for that matter). If you have a mandoline slicer, this is a great time to break it out, it will give you awesome consistent slices in a quarter of the time.


Honey Champagne Vinaigrette:

1 tablespoon champagne vinegar

1 tablespoon honey

2 tablespoon olive oil

Juice of 1 lemon

¼ teaspoon salt 

Apple Salad:

1 () package of

2 pink lady apples (or other crisp variety), thinly sliced

1 cup pecans, toasted and roughly chopped

½ medium red onion, thinly sliced

½ cup dried tart cherries, torn or rough chopped if larger in size


  1. Preheat the oven to 375 and toast the pecans for 13-15 minutes. Allow to cool completely (20-30 minutes) before handling to chop. 
  2. While nuts are toasting, prepare the vinaigrette by whisking all ingredients together in a bowl and setting aside. 
  3. Using a mandoline slicer or sharp knife, prepare apples and onions and measure out dried cherries.
  4. Just before serving (and we mean *just* before) combine all ingredients in a large serving bowl, give the vinaigrette a fresh whisk and toss together. Serve immediately.

Bon appétit!

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