Honeycrisp Apple and Romaine Salad with Honey Mustard Dressing

Fall is officially here, and to me that means apples! Along with the cooler weather, September brings the best tasting apples of the year. Honeycrisp apples are our favorite variety of starch free apples (that we've found, that is-there may be others that we haven't tried yet-let me know if we're missing out!) and they're usually available throughout the fall and winter, here in the United States.

This salad is a good base for a simple Autumn salad, and the great thing about having a good salad base is that you can switch out elements depending on what you have on hand at home. I try to make sure that we always have a least a few hearts of romaine in the fridge, because salads are always an easy and tasty way to get in vegetables when you're starch free. Walnuts and almonds would also be really good in this salad, as would fennel or other types of cheese. If you make the salad with other combinations, let me know how they turn out!

Honeycrisp Apple and Romaine Salad with Honey Mustard Dressing
serves 3-4
for the salad:
1 large romaine heart
1 small honeycrisp apple
2 scallions (green onions)
1/4 cup shredded Swiss cheese - but don't use pre-shredded cheese because it will have starch added to keep it from sticking, use a block of cheese and shred it yourself
for the dressing:
1 tablespoon honey
1-2 tablespoons spicy brown or Dijon mustard (I like my dressing really mustardy-you should try it with one tbsp first and add more if you think it needs it)
1 tablespoon champagne or apple cider vinegar
1/4 cup olive oil
salt and pepper

1. Cut off the end of the romaine heart. Then keep making cuts, about 1 inch apart (parallel to cutting off the end) until you've cut you're whole romaine heart. (I think this makes the best sized lettuce pieces for salads.) Add your lettuce to a large bowl.
2. Core your apple and cut it into halves or quarters. Then, cut slices as thing as you can make them and add it to your salad bowl. Trim the scallions and slice into 1/4 inch sized pieces. Add to the salad. Shred your Swiss cheese directly over the bowl until it looks like you have the right amount. (This is how I always do it-I don't think I've ever measured anything directly when I make a salad, it's always based on feel, and taste of course.)
3. Combine the honey, mustard and vinegar in a jam jar/glass vessel. I heat up this mixture in the microwave for about 15 seconds so that the honey mixes with the other ingredients and doesn't just stick to the bottom of the jar. Shake up the jar to mix everything, then add in the olive oil and salt and pepper. Shake to mix again.
4. Toss your salad with the dressing and enjoy!