Apple, Pecan & Parmesan Salad with Honey Vinaigrette

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(Photo credit:  Taste of Home)

This salad comes together quickly but is fancy enough for special occasions. 

Serves 4 as a first course or side salad.


4 Tbsp Apple Cider Vinegar
3 Tbsp honey
2 Tbsp extra virgin olive oil
½ tsp honey mustard 
1 apple (Spartan, Empire, Braeburn, or Fuji)
1 head Boston lettuce 
⅓ cup pecans, halves 
3 oz (85g) Parmesan cheese (not pre-grated) 
freshly ground black pepper     


Whisk together vinegar, honey, olive oil and mustard in a bowl. Wash and core the apple. Cut into thinly sliced wedges and then each slice in half to make bite-sized pieces. Toss the apple pieces in the vinaigrette and coat them to keep from browning.  Tear the lettuce leaves into bite-sized pieces and place in a large salad bowl.  With a slotted spoon, remove the apples from the vinaigrette, add to the lettuce along with the pecans, and toss. Drizzle as much of the vinaigrette as necessary to coat the salad.  Shave the Parmesan over top with a vegetable peeler and season with a few grinds of black pepper. Give one last toss and serve.

Recipe courtesy of

This salad pairs nicely with our Parmesan & Honey Glazed Pork Roast; to register for a workshop, please click on the Register tab above.