Apple Asiago Salad

Here is a delicious salad recipe that I received from personal chef, Russ Rhodes. Mixed salad greens topped with tart Granny Smith apples, Asiago cheese, pine nuts and a maple/mustard vinaigrette prove to be a winning combination.


Begin by preparing the honey-mustard vinaigrette. Whisk all the syrup, lemon juice and mustard together in a small bowl. Use a real maple syrup because the flavor is lighter than imitation and choose whichever whole-grain mustard you prefer.

To this, add 1/3 cup of olive oil. Whisk well, because you want the olive oil to be well distributed throughout the vinaigrette.

And finally, add half a teaspoon of salt. And whisk one more time.

Now you are ready to start on the salad.

Place 6 cups of salad greens in a serving bowl. To simplify things, you can use bagged salad greens.

Add the sliced apples.

Toast the pine nuts in a skillet over medium-high heat for about five minutes.

Add the toasted pine nuts and Asiago cheese to the salad and toss.

Give the vinaigrette a good stir and then drizzle over the salad.


Recipe provided by Russ Rhodes, CulinaryWorx.

Time to prepare: 25 minutes.

Serves 6.


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