Tuscan Kale & Apple Salad + Barrel Aged Maple Syrup & Brown Mustard Vinaigrette + Aged Cheddar

To me the epitome of a fall salad is crisp fruits over dark greens, all currently being harvested in the New England area at the same time. So the adage, what grows together goes together is so true in this salad’s case.

I made this salad using all local ingredients for the Boston Local Food Festival on Sunday, September 16, and then again for the Melrose market given that most of the produce and products came from the vendors and farms at this market (barring one that I used in Boston).

The gala, golden delicious apples, mint and kale from Dick’s Market Garden, the cortland apples from Moonlight Farm, the red onion from Kelly’s Farm Stand, Whole Grain Dark Ale mustard from West River Creamery, aged cheddar from Smith’s Country Cheese, and barrel aged maple syrup from both Ackerman’s (Melrose market) and Single Barrel Cellar (Wakefield market).

So here’s a simple salad which I hope will become a fall staple for your family as well, for all the weekends when you pick more apples than you can eat or convert into pies.

Serves 6
1 bunch of Tuscan or Dinosaur Kale
2 fresh apples
1 cup of cubed cheddar

For the Vinaigrette:
2 tbsp. diced red onion
1 clove of garlic minced
¼ cup minced mint leaves
3 tbsp. + 1 tbsp. champagne orange or cider vinegar
3 tbsp. extra virgin olive oil
1-2 tbsp. maple syrup
1 heaping tbsp. whole grain mustard
Salt and pepper to taste & salt for the kale

1. Wash and clean the kale ensuring no little creatures are living behind the leaves; pull the kale off the stems ‘de-rib’ them and chop the kale into thin ribbons
2. Wash and core the apples, dice them into bite-sized pieces or slice them thin
3. Place the kale in a bowl, add 1 tbsp. of vinegar with a pinch of salt, and massage the leaves to help break down the fiber, add the apple slices, toss and set aside for 10-15 minutes before mixing the remaining ingredients
4. For the vinaigrette; place the ingredients in a separate bowl, drizzle in the olive oil and whisk, check for acid, salt and pepper; adjust the flavours as desired
5. Cube the cheddar block into ¼ inch cubes and set aside
6. When ready to serve; drizzle the dressing over and around the sides of the bowl that has the kale and apples, toss, add the cheese cubes and serve with roasted seeds or nuts