Harvest Salad

Name: Harvest Salad
Ingredients: 2 tablespoons golden raisins, chopped; 1 small shallot, chopped; Juice of 1/2 lemon; 2 tablespoons red wine vinegar; 2 ounces chopped walnuts (on baking aisle); 1 small crisp apple, quartered, cored, and thinly sliced; 1 Forelle or Seckel pear (the little guys), quartered, cored, and sliced; 3 cups arugula, chopped; 3 cups baby spinach, chopped; 1/4 cup extra-virgin olive oil (EVOO) (eyeball it); Salt and freshly ground black pepper

11 ingredients

7 steps

Ingredients

2 tablespoons golden raisins, chopped
1 small shallot, chopped
Juice of 1/2 lemon
2 tablespoons red wine vinegar
2 ounces chopped walnuts (on baking aisle)
1 small crisp apple, quartered, cored, and thinly sliced
1 Forelle or Seckel pear (the little guys), quartered, cored, and sliced
3 cups arugula, chopped
3 cups baby spinach, chopped
1/4 cup extra-virgin olive oil (EVOO) (eyeball it)
Salt and freshly ground black pepper

Directions

1

In a small bowl combine the raisins, shallot, lemon juice, and red wine vinegar and let stand for 10 minutes.
2

In a small skillet over medium-low heat toast the nuts for 3 to 4 minutes.
3

Remove from the heat and reserve.
4

Combine the fruit with the greens.
5

Whisk the EVOO into the dressing.
6

Dress the salad and toss.
7

Season with salt and pepper and garnish with the toasted walnuts.