veggieburgh

A couple of people asked about the apples in the salad I made for Thanksgiving this year. Since it was really easy (barely a recipe, really), thought I’d list it here. Meyer lemons are in season from December to April, which means they’re now cheaper at Whole Foods ($2.50/lb) than regular lemons ($1 each). My mom (and wikipedia) tell me that Meyer lemons are thought to be a lemon/orange hybrid, which explains their sweetness.

Serves 4

• 1 red onion
• 1 gala apple
• 1/2 C dried cranberries
• 8 cups fresh baby spinach
• 1/2 C gorgonzola (optional)
• 1/2 C slivered almonds
• 1/2 T olive oil

Dressing:

• 2 Meyer lemons
• 2 T olive oil
• 1 T orange juice
• 1/2 T red wine vinegar
• 1/4 tsp fresh thyme
• 2 cloves garlic
• salt and pepper to taste

1. Preheat oven to 350.

2. Slice onion and apple into 1/4″ wedges. Slice not quite through to the root end of the onion, letting the last bit hold the wedges together. Arrange on a baking sheet, brush with olive oil, and sprinkle a little salt on the onions. Bake for 20 minutes until soft.

3. Toast the almonds over low heat in a heavy skillet. Set aside to cool.

4. Zest and juice the lemons. Mince the garlic. Add the oj, red wine vinegar, and thyme. Whisk in the olive oil. Add salt and pepper.

5. Toss spinach, cranberries, almonds, onion, and apple. Drizzle vinaigrette over the salad. Crumble the gorgonzola on top.