"O Autumn, laden with fruit, and stained
With the blood of the grape, pass not, but sit
Beneath my shady roof; there thou mayest rest
And tune thy jolly voice to my fresh pipe,
And all the daughters of the year shall dance!
Sing now the lusty song of fruits and flowers."
~ William Blake
AUTUMN GRAPE, APPLE, PEAR & WHITE CHEDDAR SALAD with TOASTED PECANS
~ Classic autumn favorite adapted from Cooking Light (October 2005)
1 cup apple juice
2 Tbsp. cider vinegar
1 tsp. extra-virgin olive oil
1/2 tsp. coarse salt
freshly ground pepper to taste
10 cup gourmet salad greens ( about 10 oz.)
1 cup halved seedless grapes
1 cored favorite Michigan apple (cut in 18 wedges)
1 cored red Bartlett pear (cut in 18 wedges)
1/4 cup (1 oz.) finely shredded white cheddar
3 Tbsp. chopped toasted pecans
- Place apple juice in small saucepan and bring to boil over medium-high heat. Cook until reduced to about 3 Tbsp. (about 10 minutes). Combine reduced apple juice, vinegar, oil, salt, and pepper, stirring with a whisk.
- Combine greens, grapes, apple, and pear in large bowl. Drizzle with apple juice mixture and toss gently to coat. Sprinkle with shredded cheese and toasted nuts. (6 servings)