Apple and Sausage Salad
|Tart apple||1 Large (firm, Golden Delicious or Granny Smith)|
|Boiling potatoes||8 Ounce, cooked, cooled and peeled (2 whole)|
|Pepperoni||2 Ounce (1 piece)|
|Hot pepper cheese/Mild monterey jack cheese||4 Ounce (1 piece)|
|Thinly sliced prosciutto||2 Ounce|
|For creamy mustard dressing|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Wine vinegar||1 Tablespoon|
|Dijon style mustard||1 Teaspoon|
|Green onion||1 Large, finely chopped (both white and green parts)|
|Lettuce head||1⁄2 , shredded (romaine or red leaf)|
|Slivered almonds||1⁄4 Teaspoon, toasted|
1. Halve and core the apple; leave the skin on. Cut the apple into 1/2-inch-thick slices; cut the slices into matchsticks, 1 inch long. Do the same with the potatoes, cutting into matchsticks. Cut the pepperoni and cheese into the same-size pieces. Shred the prosciutto. Combine the apple, potato, pepperoni, prosciutto and cheese in a large bowl.
2. Prepare the Creamy Mustard Dressing: Whisk the cream in a small bowl until it begins to thicken. Add the vinegar, mustard, green onion, salt and pepper; whisk to combine well.
3. Add the dressing to the salad ingredients in the bowl; toss to coat well.
4. Arrange the shredded lettuce on a serving platter. Mound the salad on top. Sprinkle the salad with the toasted almonds.