An autumn marriage of the last of summer of the first of fall, this salad is lively to the palate, combining contrasting flavors and textures. Tomatoes, once known as ‘love apples’ (and thought to be poisonous by many), are still plentiful at farmers markets and stands, and pair beautifully with local apples, the tarter the better. Like any good marriage, there is a blending and also still individual characteristics.
- ¼-lb. local arugula, washed and dried
- ¼-lb. local mixed baby lettuces, washed and dried
- 2 to 3 Jonathan or other slightly tart and sweet varieties, like a Braeburn, sliced into wedges
- 3 local tomatoes, sliced into wedges or 2 cups of cherry tomatoes, halved
- 2 ounces fresh basil leaves
- 1/3-cup extra virgin olive-oil
- ¼-cup or slightly less of Balsamic Vinegar
- Sea salt and black pepper to taste
- (Optional Toppings) Toasted pine nuts, fresh chevre’ or queso fresco
- Combine arugula, baby lettuces and basil leaves in salad bowl.
- Whisk olive oil, vinegar, salt and pepper together until emulsified.
- Lightly dress salad and top with pine nuts and cheese if desired, and serve.
WINE SUGGESTION: Lyle enjoys serving this salad with a Colorado high acid dry white like Stone Cottage Cellars’ Pinot Gris.