Holiday Salad with Pecans, Apples and Pecorino Cheese
Our holiday salad is tangy, bright and full of texture! The buttery flavor of Better Halves Natural pecans, the sweet punch of Fuji apples garnished with sharp, salty Pecorino cheese comes together for a delicious combination of flavors to serve with your Thanksgiving dinner.
The slightly sweet, refreshing taste of the fennel gives this salad a tasty punch.This holiday salad is not only visually appealing but also a delicious blend of fresh, vibrant flavors. Serve it as a refreshing contrast to the richer dishes typically found on Thanksgiving tables.
Serves 4
Ingredients:
- 6 ounces Better Halves Natural pecans, coarsely chopped (1 1/2 cups)
- 3 tablespoons fresh squeezed lemon juice (Meyer lemon preferred)
- 1 tablespoon minced shallot
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 4 cups arugula
- 2 cups fennel bulb, thinly sliced (1 bulb) and fronds
- 5 stalks of celery, halved lengthwise and thinly sliced crosswise
- 2 Fuji apples—halved, cored and sliced around one inch thick
- Pecorino cheese shavings, for garnish
Directions:
- Preheat the oven to 375° and spread the pecans in a pie plate. Bake for 10 to 12 minutes, until the pecans are lightly browned. Let cool.
- Meanwhile, in a large bowl, whisk the lemon juice with the shallot, mustard, and sugar; let stand for 10 minutes. Whisk in the olive oil and season the vinaigrette with salt and pepper.
- Add the arugula, fennel (sliced bulb and fronds), celery, apples, and toasted pecans to the vinaigrette and toss to coat thoroughly. Season the salad with salt and pepper and transfer to a platter.
- Garnish with Pecorino shavings and enjoy!
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