Mesclun with Apple Vinaigrette

November 1, 2010

Millions saw the apple fall, but Newton was the one who asked why.
~Bernard Baruch

A frost and then fond adieus to tomato season. So much more than just my beloved ones, they were so damned good again this year. But that only means that brisk autumn and those other red tarts are in our midst. Those eternal temptresses: apples.


2 T champagne vinegar
2 T white wine vinegar
1 T shallot, peeled and finely diced
1 plump, fresh garlic clove, smashed
3/4 C extra virgin olive oil

6 C mesclun
1 Granny Smith apple, peeled, cored, quartered and very thinly sliced
Sea salt and freshly ground black pepper

Shaved parmigiano-reggiano, for garnish

In a medium bowl, whisk together both vinegars, shallot and garlic. Slowly whisk in the oil, and season with salt and pepper.

Combine greens and apples in a large bowl.Toss the salad ingredients with some of the vinaigrette. Garnish with shaved parmigiano-reggiano.


One Response to “Mesclun with Apple Vinaigrette”

  1. Very detailed info. I am very happy to I found this entry.. 🙂

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