Green Salad with Autumn Fruit

I’m not sure why, but I hardly ever eat green salad at home, but I love them in restaurants. I always think to myself, “I should recreate this at home.” Unfortunately I haven’t, until tonight.

This salad is easy peasy, but for some reason I wouldn’t have thought to make it if it wasn’t in the book. It starts off with a bed of lettuce, then add sliced apples or pears, walnuts (you can toast them or caramelize them if desired), add cheese (I used parmesan, not from the can), and raisins (or cranberries if you want).

Then the homemade dressing is simply 1/3 C oil (I used grapeseed), 1 T Dijon mustard, 1 T sugar, 1 T lemon juice, 1/2 tsp salt (this was actually a bit too much for me), 1/4 tsp pepper and shake it all up in a jar.

The verdict: Goes great with the leftover soup from yesterday, or would be a great main dish with chicken. I know, Troy usually says that!