Apple, Pepita, and Queso Fresco Salad with Roasted Poblano Vinaigrette
Serves: Serves 4-6
 
Ingredients
  • FOR THE VINAIGRETTE:
  • 2 roasted poblano chiles (click for directions on roasting)
  • 3 tablespoons water (may need more to thin the dressing a little)
  • 1 tablespoon red wine vinegar
  • 1 small clove garlic, roughly chopped
  • 1 teaspoon honey
  • ΒΌ cup canola oil
  • Salt and freshly ground pepper
  • FOR THE SALAD:
  • 1 5-oz package of spring lettuce mix
  • 1 apple, julienned
  • ¼ cup toasted pepitas
  • ½ cup queso fresco
Instructions
  1. Make the vinaigrette: Add all the vinaigrette ingredients into a blender. Blend until smooth and season with salt and pepper to taste. If too thick, thin with a little extra water.
  2. Assemble the salad: layer lettuce with pepitas, apple, and queso fresco. Serve with vinaigrette drizzled over the top.
Notes
Source: Vinaigrette adapted from Bobby Flay
Recipe by Wright Family Table at https://www.wrightfamilytable.com/apple-pepita-and-queso-fresco-salad-with-roasted-poblano-vinaigrette/