I made this salad as a light main dish. If you need a more substantial dinner with plenty of protein, however, it would make a great side salad. Pair it with roasted chicken or pork tenderloin, perhaps a loaf of country bread on the side, and you’d have a great, full meal.

Ingredients:

(Note: These portions are for two light meal main dish salads. Adjust the ingredients as necessary to fit your purpose and portions. )

spring greens (two full plates)
1 apple, cored and sliced
½ cup pecans
3 thick (about ¾”) slices of aged White Cheddar Cheese
1-2 eggs
1 cup flour
1 cup bread crumbs
several cups of canola oil for frying
a pat of butter

Dressing Ingredients:

(Note: The amounts you see below are only approximates. I rarely measure. Apologies!)

¼ cup hazelnut or walnut oil
1/8 cup white wine vinegar
1-2 tbsp. brown mustard
1-2 tbsp. honey
a couple sprigs of fresh thyme

Guidelines:

Whisk together all of the dressing ingredients. Let sit while you prepare the rest of the salad, then give a final vigorous whisk before serving.

In a small sauté pan, heat enough canola oil to fry the cheese sticks.

In three separate pans (I use pie pans), place the bread crumbs, flour, and eggs. Beat the eggs well. Cut your cheese into thick slices (about 3/4 of an inch), then cut them in half length-wise, and width-wise, if you choose. Dip the cheese sticks first in flour, then in the eggs, then in the bread crumbs. Fry until crisp. Remove from oil and place on paper towels to drain.

In the meantime, slice and core your apple. Sauté the slices in a pat of butter until just softening. You can add the pecans to the apples at this point, and let them heat through, or toast them separately.

To assemble the salad, place a healthy serving of spring greens on your plate. Arrange the apple slices around the perimeter, sprinkle the pecans over everything, and drizzle with dressing. Don’t toss. Mound the cheese sticks in the center and serve.

Note: I’ve made this drink without alcohol, but if you want to spike it, I suggest using Vodka, as it doesn’t impart a lot of flavor. Mix in 2-3 ounces, depending on how big of a glass you’re using.

Note 2: I cheat and use a can of raspberry lemonade concentrate and mix it strong. You can purchase premixed, or even make your own, if you’re that ambitious!

Ingredients:
1 can raspberry lemonade concentrate, mixed strong (about 2 ½ cups of water vs. 3)
fresh lemon
fresh mint
club soda
ice

Guidelines:
Fill a tall glass halfway with ice. Add raspberry lemonade until 2/3 -3/4 full. Add club soda until nearly full. Top with a slice of fresh lemon, and a sprig of fresh mint.

Note: If you don’t like your food spicy, omit the jalapenos, or use a smaller amount.

Ingredients:

2-3 lbs. boneless, skinless chicken, cut into large chunks
1 large onion, diced
1 28 oz. can diced green chiles
1 4-5 oz. can diced jalapenos
1 28 oz. can hominy
1 14 oz. can fire roasted diced tomatoes
1 tbsp. chopped garlic
lots of Mexican oregano
1-2 tbsp. cumin
salt and pepper to taste
olive or canola oil

Optional Ingredients:

cheese
sour cream
tortillas

Guidelines:

Cube the chicken, sprinkle it with salt and pepper, and brown it in a couple tablespoons of oil.

After the chicken has browned, add the diced onion and chopped garlic. Cook until the onions begin to soften.

Add cumin and oregano. Stir to combine.

Add green chiles, jalapenos, hominy, and diced tomatoes. Mix well.

Add enough water to cover, and let simmer for several hours or until the chicken begins to fall apart.

Drink Suggestions from Dan: Mexican beer, a good American microbrew pale ale, or margaritas.