Cooked - Fall Salad With Apples, Brussels Sprouts, And Apple Cider Vinaigrette

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Fall Salad With Apples, Brussels Sprouts, And Apple Cider Vinaigrette

6.0

1 cup fresh apple cider

2 tablespoons apple cider vinegar

2 tablespoons very thinly sliced shallot

1 teaspoon Dijon mustard

½ teaspoon kosher salt

¼ teaspoon black pepper

⅓ cup extra-virgin olive oil

1 head radicchio, quartered, cored, and thinly sliced (about 4 cups)

3 cups baby arugula

8 ounces fresh brussels sprouts, thinly sliced or shaved (about 2 ½ cups)

¼ teaspoon kosher salt

½ cup chopped toasted walnuts, plus more for garnish

2 ounces Asiago cheese, shaved (about 1 cup), divided

6 prosciutto slices (about 3 ounces)

1 sweet apple (such as Honeycrisp), unpeeled and thinly sliced (about 1 ⅓ cups)

Make the vinaigrette: Bring apple cider to a boil in a small saucepan over medium-high. Boil, stirring occasionally, until reduced to ¼ cup, 10 to 12 minutes. Pour into a small heatproof bowl; set aside, and let cool slightly, about 10 minutes.
Whisk vinegar, shallot, mustard, salt, and pepper into cider until well combined. Gradually whisk in oil, whisking constantly, until emulsified, about 2 minutes. Set aside.
Make the salad : Toss together radicchio, arugula, brussels sprouts, and salt in a large bowl until combined. Add walnuts, half of the cheese (about ½ cup), and ½ cup reserved vinaigrette; toss to coat.
Arrange prosciutto and apple on top of salad, and sprinkle with remaining half of shaved cheese (about ½ cup). Garnish with additional walnuts, and serve with remaining vinaigrette (about ¼ cup) on the side. Serve immediately.

Course🍤Appetizer

DietsPescaterian🥗Raw...

Category🥗Salad

Cuisine🇺🇸American

Occasions🍂Fall🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 15m

Created 40 weeks ago

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