You are here: Home » Recipes » Green Salad with Grilled Apples Green Salad with Grilled Apples Recipe by Meathead Goldwyn Yield 4 servings Grilled apples dress up a tossed salad. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Ingredients Dressing:1/4 cup canola oil3 tablespoons apple cider vinegar3 tablespoons apple juice1 tablespoon honey1/4 teaspoon saltSalad:1 large crunchy apple, unpeeled, such as Braeburn, Fuji or Gala3 tablespoons butter, melted1/8 teaspoon salt4 cups chopped romaine1/2 cup walnut or pecan halves1/4 cup crumbled blue cheese or feta Grapes or clementine sections, optional Instructions To prepare dressing, combine all ingredients in a screw-top jar. Place lid on jar and shake well. Slice apples into quarters, cut out core and stems, and then cut quarters into halves again. Toss with melted butter. Sprinkle lightly with salt, and toss. Grill apples over a hot fire (direct heat), about 3 minutes per side, until they have golden grill marks. Don’t let them blacken. Remove from grill and let cool. (Apples can remain at room temperature up to 1 hour.) Place lettuce in a large bowl. Top with nuts and cheese. Shake dressing well, and drizzle over salad. Top with warm apples and garnish with grapes or clementines, if using. Recipe by Meathead Goldwyn, amazingribs.com