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Ingredients
- For streusel:
- 1/4 cup all-purpose flour
- 1/4 cup raw pumpkin seeds
- 1/3 cup rolled oats
- 1 heaping Tbsp brown sugar
- 1/2 tsp kosher salt
- 3 Tbsp cold unsalted butter, cut into small pieces
- For brown butter vinaigrette:
- 4 Tbsp ( 1/2 stick) unsalted butter
- 1 green onion, minced
- 2 Tbsp lemon juice
- Finely chopped fresh marjoram or fresh thyme
- Kosher salt
- Black pepper
- 2 Tbsp sugar
- For salad:
- 1 head red leaf lettuce, washed and torn into bite-size pieces
- 1 sweet-tart apple, cored and sliced thin
- 2 ounces feta, crumbled
Preparation
Step 1
1. Make the streusel. Preheat the oven to 350 degrees. Combine flour, pumpkin seeds, oats, brown sugar, salt and 3 tablespoons of butter in a small bowl. Using your fingers, blend ingredients until large crumbles form. Spread on a parchment paper-lined baking sheet and bake for 20 to 30 minutes, or until lightly browned and crisp. Cool slightly.
2. Make the vinaigrette. Melt 4 tablespoons butter in a small pan over medium-low heat. Watch the butter carefully; when foaming has subsided and butter has started to brown, add minced shallot and soften for 1 minute. Transfer to a small bowl. Whisk in lemon juice and a sprinkling of fresh marjoram or thyme, and season to taste with salt and pepper.
3. Assemble the salad. Toss lettuce, sliced apple and cheese with a few tablespoons of vinaigrette. Add dressing until leaves are nicely coated. Sprinkle liberally with streusel.