Fruit and Gruyere Salad with Dijon-Honey Dressing

By cacelias

Simple and delicious salad! I made this for Christmas Eve this past year and thought it was the perfect accompaniment to to the asparagus risotto I made!

Recipe from Diane Phillips, "Perfect Party Food"

Ingredients

• Salad:
• 4 ripe pears, cored and cut into 1/2-inch wedges
• 4 large Gala or Granny Smith apple, cored and cut into 1/2-inch thick wedges
• 2 tablespoons fresh lemon juice
• 1/2 pound Gruyere cheese, cut into 1/2-inch thick slices, then cut into 1-inch pieces
• 4 cups seedless red grapes, cut in half
• 1 cup pecan or walnut halves, toasted (optional)
• Dressing:
• 1 cup vegetable oil
• 1/2 cup rice vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons honey
• 1 1/2 teaspoons salt
• 1/8 teaspoon cayenne pepper

Details

Servings 8

Preparation

Step 1

To make the dressing, in a medium-size bowl, whisk together the dressing ingredients until thickened.

(At the point, you can cover and refrigerate the dressing for up to 1 week.)

To assemble the salad,put the pears and apples in a large bowl and sprinkle with the lemon juice, tossing to coat. Arrange the pears and apples on a serving platter, alternating them with pieces of cheese, until the platter is filled. Scatter the grapes over the top.

When ready to serve, drizzle the dressing over the salad and sprinkle with the pecans.

*You can also serve the fruit and cheese over a bed of salad greens if desired.