We all know salads aren’t the easier to consume, so spice up your recipe by adding some fruit to your bowl.
Apple, Gouda and Farro Salad
Makes 6 servings as a side dish, or 4 servings as a meal
For the salad:
1/2 cup roughly chopped walnuts
6 cups mixed greens
1 large apple, core removed and thinly sliced
6 ounces Arla Dofino(R) Gouda cheese, cut into cubes
1 cup cooked farro
1/3 cup dried cranberries
For the apple cider vinaigrette:
1/4 cup olive oil
1 1/2 tablespoons apple cider vinegar
2 Teaspoons honey
1 Teaspoon Dijon mustard
1 Teaspoon minced shallot
Salt and freshly ground black pepper, to taste
First, toast the walnuts in a small skillet over medium heat, stirring frequently. Cook until the walnuts turn brown and smell toasted. This will take about 5 minutes. Transfer to a small bowl to cool.
Place the greens in a large bowl. Top with sliced apples, Gouda cheese cubes, farro, dried cranberries and toasted walnuts.
To make the vinaigrette, whisk together the olive oil, apple cider vinegar, honey, mustard and shallot. Season with salt and black pepper, to taste. Drizzle the salad with the vinaigrette and gently toss. Serve!
Note: Honeycrisp or Granny Smith apples are great options, but any apple variety will work.