Apple and Mixed Greens with Apple-Truffle Vinaigrette
Apple and Mixed Greens with Apple-Truffle Vinaigrette is an elegant, light and refreshing first course or side salad. And, it’s easy to prepare, too! Mixed greens are topped with matchstick apples, candied pecans and shoestring potatoes, then served with a scrumptious apple-truffle vinaigrette.
1 granny smith apple, cored and cut into 1/8-inch matchsticks
10 ounces mixed greens (I like bagged “mixed spring greens”)
1/2 cup (8 ounce) prepared shoestring potatoes
Apple Truffle Vinaigrette
Place apple juice, vinegar, mustard, honey, truffle oil, shallots and garlic in a blender and mix well.
With the motor running, slowly add olive oil. Season to taste with salt.
Cover and set aside for at least 30 minutes to allow the flavors to blend.
In a medium skillet, melt the butter over medium heat. Stir in sugar, then chopped pecans. Cook, stirring, until sugar is melted and nuts are lightly toasted, around 5 minutes.
Remove from heat and quickly transfer nuts onto waxed or parchment paper, separating the pecan pieces as much as possible. Sprinkle lightly with kosher salt. Set aside to cool.
When cool enough to handle, break into smaller pieces as needed. Place on paper towel to soak up any grease from the butter.
Arrange mixed greens on 4 individual salad plates, or on one large serving platter.
Top with apple matchsticks and candied pecans; drizzle with some of the vinaigrette.
Top with matchstick potatoes.
Pass additional dressing on the side.
Make ahead: Vinaigrette and candied pecans can be prepared up to 2 days in advance. Cover and store dressing in the refrigerator. Nuts can be covered and stored at room temperature.
Note on truffle oil: I recommend only using white truffle oil, not black. In my testing, black truffle oil flavor was too strong in this vinaigrette. White truffle oil can be found in specialty stores and some major grocery stores.