18 salad bites
Columbia Winery Chardonnay
Apple Cider Honey Vinaigrette:
(makes 1/2 cup)
Roasted Honey Almonds:
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.