Ruth’s Chris Harvest Salad

In a small bowl, whisk together the apple cider vinegar, Dijon mustard, and honey until well combined.
Slowly drizzle in the olive oil while whisking continuously until the dressing becomes smooth and emulsified. Season with salt and freshly ground black pepper to taste.
Place the mixed field greens in a large salad bowl.
Add the thinly sliced apples, halved grapes, red onion slices, crumbled goat cheese, and candied pecans.
Drizzle the dressing over the salad just before serving.
Toss gently until all ingredients are lightly coated with the vinaigrette.
Serve immediately to maintain the crisp texture of the greens and toppings.

Protein Boost: Add grilled chicken, steak slices, or roasted turkey to make the salad a complete meal.
Pear Harvest Salad: Substitute sliced pears for apples for a slightly softer, sweeter fruit flavor.
Blue Cheese Option: Replace goat cheese with blue cheese for a bolder, tangier profile.
Maple Vinaigrette: Replace honey with maple syrup for a deeper autumn-inspired sweetness.

Slice the apples just before serving to prevent browning.
Use a mix of baby greens such as spinach, arugula, and spring mix for more flavor variety.
If red onion is too strong, soak the slices in cold water for 5 minutes to mellow the flavor.
Lightly toast the pecans in a dry skillet for 2–3 minutes to enhance their aroma and crunch.
Dress the salad just before serving to keep the greens crisp and fresh.