Apple Salad with Dried Cherries and Honey Dressing

I found this recipe in Bon Appétit’s recipe archives; it’s perfect for Rosh Hashanah, since it has both apples and honey, but it’s a good salad in and of itself, especially in the fall. I didn’t use frisée, as I usually find it too bitter; I had Boston lettuce in the fridge, so that’s what I used. I also used pecans instead of walnuts, but they could be omitted. I increased the amount of apples in order to make this a meal. The dried cherries are a great addition, though they can be hard to find sometimes. I’ll definitely make this recipe again! As always, I only assemble the salad right before serving it, and I keep the dressing separately in the fridge.

3 Tbsp olive oil
2 Tbsp apple cider vinegar
2 Tbsp minced shallot
1 Tbsp honey
salt and pepper, to taste
1 large head of frisée or your favorite lettuce, torn into bite-size pieces (about 6 cups)
2 medium Gala apples, cored, thinly sliced
½ cup dried tart cherries
½ cup coarsely chopped toasted walnuts or pecans (optional)






Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Toss frisée and apple slices in large bowl. Add dressing and toss to coat. Divide among 2 to 4 plates; sprinkle with cherries, walnuts and freshly ground black pepper; serve.