Enjoy the flavors of fall without the heavy dishes

Some Minnesota falls are better than others. Some are more colorful, crisp and cool, while others are just cold. Then there are those “second summers” that creep deep into fall, only to be replaced by, well, winter.

This year feels like the latter, but even if the frost hasn’t covered the pumpkins yet, I’m still going to work in as many fall flavors as I can. I’ll just shift from my normal autumnal fare of hot and hearty comfort foods to something a little lighter, like a salad.

I would serve this salad alongside any simple roasted meat or poultry.

Or, if you’d like to transform this salad into more of a main dish, you could certainly add a handful or two of shredded chicken to the mix.

No matter what kind of fall we’re in store for this year, don’t let it stop you from enjoying the flavors of the season.

Romaine, Apple, Hazelnut and Gruyère Salad with Creamy Honey-Mustard Dressing

Serves 4.

There’s no better way to celebrate than with this flavorful autumnal salad. From Meredith Deeds.

For the dressing

3 tbsp. heavy cream

2 tbsp. cider vinegar

1 tbsp. honey

1 tbsp. whole grain Dijon mustard

1 tsp. Dijon mustard

½ tsp. salt

¼ tsp. freshly ground black pepper

2 tbsp. extra-virgin olive oil

For the salad:

8 c. chopped romaine lettuce

1 medium crisp apple, cored and thinly sliced

4 oz. cubed Gruyère

½ c. roughly chopped toasted, skinned hazelnuts

Directions

Prepare the dressing: In a small bowl, combine the cream, vinegar, whole grain mustard, Dijon mustard, honey, salt and pepper. Whisk in olive oil and set aside.

Prepare the salad: In a medium bowl, add romaine lettuce, apples and 6 tablespoons dressing. Toss to coat. Add more dressing, if desired. Transfer to serving platter or plates. Scatter the Gruyère and hazelnuts over the top. Serve immediately.

Tribune News Service