Grilled Apple Salad
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 2 tablespoons plus 2 teaspoons olive oil
  • 2 firm apples, cored and cut lengthwise into 8 wedges
  • 1 red or green bell pepper, cut into 16 strips
  • 3 cups mixed salad greens and arugula
  • 1/4 cup crumbled chèvre (goat) cheese
  • 1/4 cup chopped walnuts, toasted

For the vinaigrette: Whisk together vinegar and honey. Add 2 tablespoons oil, continue to whisk until blended. Set aside. Prepare barbecue (medium-high heat). Lightly brush apples with remaining oil; place on grill rack. Cover and grill apples about 8 minutes or until tender and light brown, turning occasionally. Divide salad greens among four serving plates. Arrange 4 apple wedges, 4 bell pepper strips, and 1/4 of the cheese over each serving. Drizzle with 1 tablespoon vinaigrette; sprinkle with walnuts.

This recipe is courtesy of Green Mountain at Fox Run, Vermont