It’s been really hot here in WA this past week and it’s only going to get hotter over the next few days. So food that’s refreshing has been on the menu at our house.
This salad is a great blend of some of my favorite foods and the dressing is perfect blend of tangy and sweet.
I started out by chopping up one good-sized green apple. This salad would be good with honey crisp too, but we don’t have any of those in season around here right now. Next I added 1/4 cup finely diced white onions, and a 1/4 cup chopped fresh chive from the herb garden. If you are a big fan of garlic (like us) finely dice 6 large cloves and add those as well.
Stir all of those together and top with 1/4 cup sliced almonds, 1/2 tsp of dried basil (use 1 tsp fresh if you have it on hand), 1/2 tsp dried tarragon, 1 tsp cinnamon, 1/2 tsp salt, 2 tsp raw honey, 2 Tbs apple cider vinegar, and 1 Tbs Moresca Olive Oil. Toss all of the ingredients until all are well combined.
Now for the greens. We used a mix of dinosaur kale and rainbow chard because that’s what we had on hand, but this salad would be wonderful with rocket arugula, spinach, mustard greens, or whatever you feel like using. But for the love of salad greens, just leave the iceberg out!
Add the greens to the apple mixture. Cube 3.5 oz of brie and combine with the greens and apple mixture until the dressing evenly coats all the ingredients.
I had made jalapeno cheese croutons for a salad the previous night so we added a few of those to top it off. However, croutons are definitely not necessary.
Enjoy outdoors with a slight breeze preferably 🙂 We paired this salad with some lovely grilled cauliflower steaks.