“Cersei set a tasty table, that could not be denied. They started with a creamy chestnut soup, crusty hot bread, and greens dressed with apples and pine nuts.” -A Clash of Kings
Greens w/Apples & Pine Nuts
I had been putting off many of the salad recipes for lack of inspiration, but no more. This is a terrific salad! The apple slices are the star of the dish, but wouldn’t be nearly as amazing without the cheese and dressing. Creamy cheese between bites of crunchy apple, tangy dressing over soft pine nuts and pomegranate seeds bursting with color: the whole dish is a textural and taste powerhouse that’s as delicious as it is healthy. How could it get any better?
Recipe for Apple Salad with Greens
Makes 2 salads, but is easy to size up
Cook’s Notes: I recommend cutting into the stack of apples and slicing off bite-sized pieces to eat with the greens.
- 2 apples, different colors
- ~2 cups decorative greens (I prefer mache, or lamb’s ear lettuce)
- 2-4 Tbs. crumbly cheese, such as feta, chevre, or blue (abt. 1-2 oz)
- 1/4 cup toasted pine nuts
- pomegranate seeds for garnish
- 3 Tbs. honey, warmed
- 2 tsp. balsamic
- pinch of ground grains of paradise or cracked pepper
Slice the apples into rounds about 1/4″ thin, or thinner, cutting out the seeds and core when needed. Stack these, alternating colors, and sprinkling a little cheese in between. Top with a bit of cheese, a sprinkle of nuts and pomegranate seeds, and arrange the whole thing on a bed of greens.
Combine the honey and balsamic, stirring or shaking vigorously to combine, then pour over the salads. Sprinkle the pepper over, and serve.