When I was older, we didn't have trees of our own, but we lived close to a fantastic orchard called Robinette's (you West Michiganders know what I'm talking about). We made the 20 minute trek to Robinette's at least twice every fall, enjoying fresh apple cider and warm pumpkin doughnuts dusted in cinnamon and sugar, and then toting home bushels of fresh, crisp apples.
Bottom line, I love apples.
Apple Salad with Cider Vinaigrette
3/4 c. canola oil
3 Tbs. apple cider vinegar
1 c. apple cider
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground black pepper
2 gala apples, peeled, cored, cut into 1/4 inch dice
5.5 oz. of baby greens
3/4 c. pecans, toasted, coarsely chopped
Place the apple cider in a small saucepan over medium high heat. Cook until reduced to about 1/3 of a cup. Allow to cool.
Whisk dressing ingredients in a small bowl. Dressing can be (and really should be) made 1 day ahead . . . refrigerate until using. Bring back to room temp before using and whisk to combine the vinaigrette one more time.
Toss apples with 1/3 c. dressing.
Place baby greens in a large salad bowl. Drizzle with dressing and toss. Top with apples and pecans. Serve with any remaining dressing on the side.