Published by aggieskitchen.com on February 2013
For the salad:
lacinato kale, thinly sliced
Swiss chard, thinly sliced
crumbled blue cheese
thinly sliced or chopped apple (I used Pink Lady - so crisp and perfectly sweet)
For the Maple Vinaigrette:
2 teaspoons pure maple syrup
1/8 teaspoon sweet paprika
1/4 cup apple cider vinegar
1/4 cup grapeseed oil (or any light flavored oil)
good pinch coarse salt and freshly ground pepper
- Prepare your vinaigrette by placing all its ingredients in a small jar or container. Shake well until thoroughly combined. Store in fridge for up to 3 days.
- Combine your greens in a bowl. Pour a couple of tablespoons over your greens and toss to combine. Massage gently with your hands, or let sit for a few minutes to tenderize the greens.
- Add your blue cheese crumbles, walnuts, cranberries and apple to salad, gently toss and drizzle additional vinaigrette if desired.