This salad is very versatile and can be made with any tender green, fruit, and crunchy vegetable (celery would be great here in place of radish) that you have on hand! Substitute a shaved hard cheese for the creamy blue, or try a feta or goat cheese instead.
For the Verjus Vinaigrette (makes approx. ½ cup)
3 tablespoons apple verjus
1 tablespoon sherry vinegar
1 small shallot, finely minced (approx. 1 ½ teaspoons)
½ teaspoon honey
¼ cup olive oil
Combine apple verjus, sherry vinegar, shallot, honey, and a big pinch of salt in a bowl. Whisk together and set aside for at least 10 minutes. Add olive oil while whisking the shallot mixture. Season to taste with salt and a few grinds of black pepper. Set aside.
For the Salad
3-4 oz. arugula or other tender leafy green
1 pear or apple, sliced thin or shaved on a mandolin
1 radish, sliced thin or shaved on a mandolin
Blue cheese (optional)
Toasted almonds or other nuts
Combine arugula, pear, and radish in a large bowl. Toss with dressing and top with cheese, toasted nuts, and a few grinds of black pepper.