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This is like the ultimate cheese board in a salad. We recommend the French brand Makabi for a mild blue cheese flavor. However, you can easily use goat cheese. The vinaigrette, made with silan (pure date syrup, aka Israel’s honey!) is the perfect balance to the sharp cheese.
4 cups of lettuce mix (such as romaine, green leaf, or red leaf lettuce)
2 cups arugula
1 small red onion, thinly sliced
2 Granny Smith apples, thinly sliced
1 cup crumbled gorgonzola cheese
handful of honey-glazed pecans
1/2 cup Tuscanini Extra-Virgin Olive Oil
1/4 cup Tuscanini White Wine Vinegar
1/4 cup lemon juice
1/4 cup silan (pure date syrup, such as Heaven & Earth)
2 minced cloves garlic or 2 cubes Gefen Frozen Garlic
1 tablespoon Haddar Dijon Mustard
1/2 teaspoon kosher salt
Shake all ingredients in a jar until emulsified.
Lightly toss greens, red onion, and apples with some of the vinaigrette in a large mixing bowl. Top with cheese and pecans.
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER for 18% off subscriptions!
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