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Apple Almond and Cheese Salad Bites


18 salad bites

Print Recipe

Serve with

Columbia Winery Chardonnay

Apple Cider Honey Vinaigrette:

(makes 1/2 cup)

  • 2 tablespoons apple cider vinegar
  • 2 teaspoons honey
  • 1 teaspoon Digjon mustard
  • 1/4 teaspoon kosher salt
  • 1/3 cup olive oil

Roasted Honey Almonds:

  • 1/3 cup whole unsalted almonds
  • 2 teaspoons honey
  • 1 teaspoon olive oil
  • 1 crisp tart apple (medium size)
  • 4 ounces aged cheddar cheese

For the Apple Cider Honey Vinaigrette, whisk together all ingredients until smooth.

For the Roasted Honey Almonds, coarsely chop almonds. Heat honey and olive oil in a small saucepan over medium heat, stir in almonds; cook and stir until almonds are lightly browned, about 2 minutes. Remove from heat and spread almonds onto a flat surface and allow cooling.

Separate butter lettuce leaves from the head and trim stems. Tear larger leaves in half.

Stand apple upright on a cutting board and starting at the outside edge, thinly slice toward the core. Repeat with the other side. Cut apple slices in half horizontally.

Cut cheese into thin slices or crumble.

To assemble, layer apple slice, cheese slice and several almonds on each lettuce leaf. Drizzle with one teaspoon of Apple Cider Honey Vinaigrette. Fold lettuce over and secure with a skewer.