sonoma autumn wedge salad

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We love the fresh, crispy crunch of a good wedge salad! After making the classic wedge for awhile, I decided to get creative and make something new. This time I was inspired by the colors and flavors of autumn, and for some reason whenever I think autumn I think “wine country.” This delicious salad is the result!

for 4 wedge salads:

1 head Boston lettuce (or butterhead, or ruffled-edge lettuce), quartered lengthwise

1 large, sweet-tart apple, unpeeled and cut into chunks (we like Fuji or Honeycrisp)

1/2 cup chopped walnuts

4 to 8 oz. gypsy salami or summer sausage, cut into chunks

1/2 cup crumbled blue cheese (or more, to taste)

6 Tablespoons chopped red onion

sea salt and freshly ground black pepper, to taste

Place each lettuce wedge on a separate plate. Divide the toppings evenly among the salads, sprinkling them over the top. Drizzle each salad with some red wine vinaigrette (recipe below.)

for the red wine vinaigrette:

3 Tablespoons dry red wine

3 Tablespoons extra virgin olive oil

2 Tablespoons honey

1 to 2 garlic cloves, minced

2 teaspoons grainy Dijon mustard

Place all dressing ingredients in a small bowl and whisk well with a wire whisk. Drizzle over salad. Place any extra dressing in a canning jar with a tight fitting lid and store in refrigerator for up to 7 days. (The dressing also makes a wonderful marinade for chicken.)



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