Chef Lou's Grilled Apple & Spinach Salad w/ fresh Mozzarella & Pesto Crackers
½ cup orange juice
2 tablespoons white wine vinegar
¾ Cup salad oil
2 tablespoons honey
½ teaspoon ground ginger
¼ teaspoon salt
Pinch red pepper flakes
In a bowl, combine the orange juice, honey, and vinegar. Whisk in salad oil. Add ginger, salt & pepper flakes. Set aside.
For the salad
1 red apple, halved & sliced 1/4"
1 tablespoon vegetable oil
Salt & pepper to taste
5 cups fresh spinach, torn into bit size pieces
½ cup Fresh Mozzarella Cheese, sliced
10 Pesto crackers(see recipe below)
Rub the apples with the vegetable oil and sprinkle with salt & pepper. Grill the apples for 2-3 minutes on each side. Set aside until cool enough to handle. Toss the apples with the spinach in a large bowl. Add enough of the dressing to moisten the spinach and apples(there will be some left over). Toss to combine. Place salad on a serving platter, Lay the mozzarella slices on top of salad, drizzle with remaining dressing and fan the pesto crackers around the platter. Add sliced tomatoes, & orange zest, for garnish, if desired. Makes 2 entrée size salads, or 5 small salads.
Pesto Crackers- Mix together ½ cup fresh grated parmesan cheese with 2 tablespoons prepared pesto, & 2 tablespoons bread crumbs. Place 1 tablespoon cheese mixture on a greased baking sheet. Repeat process until cheese is gone. Place the tablespoons about an inch apart. Bake in a preheated 375 degree oven for 5 minutes or less. Take out of oven when cheese edges start to brown. Cool slightly. Pry pesto crackers off of baking sheet with a spatula. Can be stored in an airtight container up to a week.