Fall Food: It's Apple Time! Triple A Salad with Arugula, Apples and Almonds

Fall is my favorite season and the food has a lot to do with that. I love the savory flavors of fall: apples are coming in right now and there is so much you can do with them! I watched my friends Sam & Carolyn make apple jelly on Sunday with locally grown Jonathan and McIntosh apples. It's a lot of work for a small yield but sooo worth it. Delish.

Try my Triple A Salad for your next dinner party. It's easy, colorful, and everyone will love it. I like the tart flavor of the Granny Smith combined with a sweet apple like Gala but you can use only one variety.

MARTIE'S TRIPLE A SALAD WITH ARUGULA, APPLES & ALMONDS and SHERRY VINAIGRETTE

Ingredients

Baby Arugula leaves or you can use Spinach if you prefer or mix the two together

1 Gala and/or Granny Smith apple, sliced (slice just before serving to keep from turning brown)

1 cup sliced almonds, lightly toasted (toss in a skillet or pan over heat to toast)

1 cup dried cranberries (soak in apple brandy if you have it to hydrate them but not required)

1/2 cup crumbled Gorgonzola cheese

Sherry Vinaigrette Dressing

I love love the Sherry Vinaigrette they serve at Chef Frank Stitt's Cafe Bottega. I didn't have his recipe but I believe this is very close.

1/2 large shallot, finely minced

5 thyme sprigs- remove the leaves from the woody stems and finely chop the leaves

4 tablespoons Sherry Vinegar

1/2 cup extra virgin olive oil

salt & pepper

Add the shallot, thyme, and sherry vinegar to a bowl. Use a whisk and slowly stream in the olive oil. Season with salt and pepper to taste. 

Combine all salad ingredients. Just before serving, slice the apple and toss with dressing. 

Stay tuned! My Caramel Apple Martini is our Weekend Cocktail!