Warm Apple, Feta & Salmon Salad
with Walnut Panko & Blue Cheese Dressing
This festive main course salad is destined to become a hit on your table! You’ll toss a bright mix of fresh greens, tender sautéed apple, and quick-pickled shallot with creamy blue cheese dressing and briny crumbled feta. Shower your salad with crunchy walnut-panko topping for a harmonious blend of flavors and textures.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
1 unit
Granny Smith Apple
½ ounce
Walnuts
(Contains Tree Nuts)
5 teaspoon
Red Wine Vinegar
1 teaspoon
Dried Thyme
¼ ounce
Panko Breadcrumbs
(Contains Wheat)
2 ounce
Arugula
2 ounce
Mixed Greens
½ cup
Feta Cheese
(Contains Milk)
1.5 ounce
Blue Cheese Dressing
(Contains Eggs, Milk)
10 ounce
Salmon
(Contains Fish)
Not included in your delivery
Salt
Pepper
Sugar
Butter
(Contains Milk)
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and thinly slice shallot. Halve, core, and thinly slice pear. Roughly chop walnuts.
Pat chicken* or salmon* dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken or salmon (skin sides down); cook chicken until cooked through, 3-5 minutes per side, or cook salmon until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer to a cutting board. Wipe out pan.
• In a medium microwave-safe bowl, combine shallot, vinegar, 1⁄2 tsp sugar, 1⁄2 tsp salt, and pepper (1 tsp sugar and 1 tsp salt for 4 servings). Cover with plastic wrap and microwave until shallot is softened, 30-50 seconds. Set aside until ready to use in next step.
• Melt 1⁄2 TBSP butter (1 TBSP for 4 servings) in a large pan over medium heat. Add 1⁄4 tsp thyme (1⁄2 tsp for 4) and cook, stirring constantly, until fragrant, 30 seconds. (Save remaining thyme for another use.) • Add pear, 1⁄4 tsp sugar (1⁄2 tsp for 4), and a pinch of salt; cook, stirring occasionally, until lightly browned and tender, 2-3 minutes. • Turn off heat. Let pear cool slightly, then transfer to bowl with pickled shallot. Toss to combine. Wipe out pan.
Use pan used for chicken or salmon here.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium- high heat. Add panko and walnuts; cook, stirring, until panko is golden brown, 3-5 minutes. TIP: Keep an eye on the panko—it browns quickly! • Transfer to a small bowl. Season with salt and pepper.
• In a large bowl, toss together arugula, mixed greens, blue cheese dressing, half the pear and pickled shallot (draining first), half the walnut panko, and half the feta. • Taste and season with salt and pepper.
• Divide salad between shallow bowls. Top with remaining pear and pickled shallot, remaining walnut panko, and remaining feta. Serve.
Slice chicken crosswise (skip slicing salmon); serve chicken or salmon atop salad.
Salmon is fully cooked when internal temperature reaches 145°.
