Archived Recipe
Sweet Basil Archived Recipes

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Chef Laura Slama's delightful salad is perfect for our cooler autumn afternoons after the apple harvest. Whether you "harvest" your apples at the grocery store or make a trek to Apple Annie's Orchard in Wilcox, Arizona, you'll love this multi-textured, savory salad.

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Mesclun Salad With Gruyere And Apples
Serves 8
INGREDIENTS
Salad:
12 oz bag of mesclun mix or baby romaine
8 oz Gruyere cheese, sliced thinly
1 large Granny Smith apple, peeled, medium dice
1/2 cup walnuts, toasted (and candied, if desired)
Dressing:
1/3 cup white balsamic vinegar
1 Tb Dijon mustard
2/3 cup extra virgin olive oil
Kosher salt, to taste
Freshly ground pepper, to taste
PREPARATION
1. In a small bowl, combine vinegar, mustard, and garlic. Whisk
2. Slowly add oil until emulsion forms. Season with salt and pepper to taste.
3. Plate salad ingredients and drizzle with dressing OR dress all ingredients in bowl before plating.

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Sweet Basil Gourmetware & Cooking School, Inc.
10749 North Scottsdale Road #101
Scottsdale, Arizona 85260
Northeast Corner of Scottsdale & Shea
Tel: 480-596-5628
Fax: 480-367-1722
www.sweetbasilgourmet.com
E-Mail:sweetbasil@sweetbasilgourmet.com
Hours:
Monday - Saturday 9:30AM - 6PM

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