Carrot, Cucumber and Apple Salad

Note: This is a long recipe, but all the steps are very easy so don’t be alarmed! For the candied pecans, I’ve made then without toasting them first and they were still amazing, so you can skip that step if you’re pressed for time. We didn’t use all of the dressing, so you may have some leftover depending on how much you like on your salad; it keeps well in the fridge for up to a week and it’s amazing so I’m sure you can find some use for it! You can also make the candied pecans and dressing a day or two ahead to save some time.

Preheat oven to 350ºF.

Prepare the dressing. Whisk together (or shake if you have a jar) the red wine vinegar, olive oil, garlic, dijon, sugar, salt and pepper. Refrigerate until ready to use.

Spread the pecans on a baking sheet and toast in the oven for 8–10 minutes until fragrant. Keep an eye on them so they don’t burn. Take them out of the oven and increase the temperature to 425ºF.

In a small skillet over medium low heat, place the sugar, cayenne and salt for the nuts. Stirring constantly with a rubber spatula, heat the sugar until it liquifies completely. It will clump together and then slowly melt into a liquid. Stir in the toasted pecans to coat them in the liquified sugar and spread them on a piece of parchment paper or a silicone mat to cool. They will stick together as the sugar hardens quickly, just spread them as best you can.

On a baking sheet covered with parchment paper or a silicone mat, place the grated asiago cheese. Make 8-10 two-inch wide circles with the grated cheese. Bake in the 425ºF oven for 9–10 minutes until the cheese is lightly browned and bubbling. Keep an eye on it as it goes from perfect to burnt very quickly. Remove from the oven and allow to cool on the baking sheet.

Prepare the salad. In a large bowl, toss together the carrots, cucumber, apples, spinach and cranberries. Chop the cooled candied nuts coarsely. At this point you can toss them in the salad along with the dressing and serve. Or keep the components separate and make individual bowls of salad so everyone can add their own dressing. (This is what we do as everyone here likes their salad a bit different—and then any leftovers can be kept for the next day without going soggy.) Serve with one or two asiago crisps on top. Enjoy!