Recipe adapted from a personal favorite salad from Che Fico using County Line Harvest chicories and lettuces and Tomales Farmstead Creamery goat cheese.
1½ tablespoons honey
1 lemon, juiced
1½ tablespoons apple cider vinegar
1 small shallot, minced
Flaky salt and fresh ground black pepper
4 small radicchio, chicory, lettuce or endive heads, stems removed and leaves separated (really any kind of green works though!)
2 Honeycrisp or Pink Lady apples, quartered, cored and thinly sliced
½ cup basil leaves, roughly torn
1¼ cup Tomales Bay Creamery cheese, cut into bite-size pieces
4 tablespoons extra-virgin olive oil
1. Make the dressing: In a small bowl, whisk together honey, lemon juice, vinegar and shallots. Taste and season with salt and pepper. Set dressing aside.
2. Tear large radicchio leaves into 2-to-3-inch pieces. Thinly slice apples.
3. Assemble salad: Over the surface of a large platter or wide, shallow bowl, spread half the lettuce leaves in a single layer. Arrange half the apples, basil and bits of cheese evenly over your lettuce mix, leaving some spots uncovered. Season with salt and pepper. Arrange remaining leaves on top, followed by remaining apples, basil and cheese. Season again with salt and pepper. Whisk oil into dressing and spoon dressing generously over salad. Serve immediately.