Ingredients

The following ingredients have 2 Servings
  • 10 to 12 fresh sage leaves
  • 3 tablespoons unsalted butter
  • 6 cups baby romaine or spring greens
  • 2 honeycrisp apples, (sliced)
  • 4 ounces feta cheese, (crumbled)
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons maple syrup
  • 1 garlic clove, (minced or pressed)
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1/3 cup extra virgin olive oil

Instruction

  • Heat a small saucepan over medium heat and add the butter. Once it’s melted and starts to sizzle, add the sage leaves and cook until slightly golden on each side, about a minute per side. Remove the leaves and place them on a paper towel to drain.
  • Toss the greens, apples and feta together in a large bowl. I don’t slice the apples until right before serving – this way they won’t brown and the salad only takes seconds to put together.
  • To make the dressing, add the vinegar, syrup, garlic, mustard, salt, pepper and pepper flakes to a bowl or a mason jar and whisk to mix. Slowly stream in the olive oil while mixing, or add it to the jar and shake the dressing for 15 seconds.
  • Season the salad with salt and pepper and dress it before serving.