October 10, 2007 - Autumn Salad

These fresh fall flavors go so well with soups and stews.

:: Autumn Salad ::

1 nice ripe pear, or crisp tart apple halved and sliced (leave peels on for pretty color)
5-6 handfuls of lettuce or baby spinach (whatever you like)
small handful walnuts, roughly chopped
2-3 T. Roquefort cheese, crumbled

For the dressing:
2 T. good quality olive oil
1 T. apple cider vinegar
pinch of sea salt
2 tsp honey or maple syrup
1 tsp Dijon mustard

Shake all dressing ingredients in a jar or whisk together is a bowl.

Wash and spin the lettuce leaves. Cut the pear/apple, chop the walnuts and crumble the cheese. Toss the lettuce leaves with some of the dressing but leave a little to drizzle over the salad at the end. Put the lettuce in a bowl and top with the fruit, cheese and walnuts. Drizzle with the rest of the dressing and serve.

Serves 2-4 depending on if you eat salad in a big bowl (like me)

or in a tiny bowl (like my children).

October 12, 2007 - What a lovely blog, Thank You!