UMBRIAN FALL APPLE SALAD

RECIPE ORIGINALLY PUBLISHED IN

NOURISHED MAGAZINE ISSUE #3

___________________________________

There is nothing particularly remarkable about this salad, yet, there is everything special about it. It is a celebration of the season in a whimsy.

This recipe is inspired by my travel to Umbria, a warm hearted region in Italy, where the olive oil is pressed fresh, often at home; apples, crisp and luscious; hazelnuts, toasty and fragrant.

---

INGREDIENTS

1. Handful of fresh lettuce, torn by hand

2. Handful of arugula or rocket

3. 1 tart apple (like Granny Smith), diced 1 mostly ripe pear, diced

4. chunk of really good parmesan, crumbled

5. Handful of hazelnuts, toasted and roughly chopped

For the vinaigrette

1. juice of half lemon

2. 1/4 cup olive oil (fresher the better)

3. salt and fresh cracked pepper

DIRECTIONS

• Toss together the leaves and fruits and set aside.

• In a small bowl, whisk the lemon juice while slowly pouring in the olive oil until it emulsifies.

• Drizzle the vinaigrette over the salad and gently toss.

• Sprinkle generously the parmesan crumbles and nuts and serve.

---