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Honeycrisp Salad with Crispy Sage and Maple Vinaigrette

5 from 4 votes
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Ingredients

Instructions 

  • Heat a small saucepan over medium heat and add the butter. Once it’s melted and starts to sizzle, add the sage leaves and cook until slightly golden on each side, about a minute per side. Remove the leaves and place them on a paper towel to drain.
  • Toss the greens, apples and feta together in a large bowl. I don’t slice the apples until right before serving – this way they won’t brown and the salad only takes seconds to put together.
  • To make the dressing, add the vinegar, syrup, garlic, mustard, salt, pepper and pepper flakes to a bowl or a mason jar and whisk to mix. Slowly stream in the olive oil while mixing, or add it to the jar and shake the dressing for 15 seconds.
  • Season the salad with salt and pepper and dress it before serving.
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