At farmers markets each fall, tables are full of apples not ordinarily found in supermarkets. It’s an adventure looking at them and asking whether they’re crisp, tart or sweet, and best suited for cooking or eating out of hand. These recipes use fall apples for a lively salad and one of the most popular restaurant desserts, a simple apple tart. I prefer tart apples, and once the fall bounty is past, Granny Smith apples substitute nicely. If you like sweet apples, slightly decrease the sugar in the recipes.
Tart Apple Salad With Arugula, Romaine Lettuce and Blue Cheese
Combine the shallot, mustard, vinegar, oil, honey, salt and pepper to taste in a small dish. The vinaigrette can be made a few hours ahead and kept at room temperature.
Place the apple slices in a large bowl. Toss with 5 tablespoons of the vinaigrette. Add the arugula, romaine leaves and blue cheese. Use your hands to toss until the leaves are coated, adding more vinaigrette to taste (you may not use it all). Taste; adjust seasoning. Serve immediately on chilled plates.