6 tablespoons extra virgin olive oil
cup orange juice, fresh squeezed
cup balsamic vinegar
cup cilantro leaves, chopped
2 tablespoons honey
teaspoon Asian chili sauce
1 garlic clove, minced
2 large apples, unpeeled, cored, cut into wedges
8 cups baby greens or spring mix salad greens
1 cup walnut halves, toasted
cup blue cheese, crumbled
Combine fi rst eight ingredients in a small jar for dressing.
Pour cup dressing over apples and toss to coat. Refrigerate and allow to marinate for at least 10 minutes. Refrigerate remaining dressing until ready to serve.
Grill apples over medium heat until golden brown and slightly soft, basting with remaining marinade, about 6 to 8 minutes.
Divide greens among four salad plates. Position grilled apples on greens. Drizzle with remaining dressing. Sprinkle with walnuts and blue cheese.
Yield: Serves 4
Source: Paul Soska, Toledo
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