Mixed Greens & Piñata Apple Salad W/Cotija for 1

Grown in Washington state, "Piñata's heirloom parentage (it's a cross between Golden Delicious, and the heirlooms Cox's Orange Pippin, and the Duchess of Oldenburg varieties) gives the apple a unique flavor. Piñata apples are crisp and juicy with all the classic apple flavors that you love, and a unique tropical finish." I discovered this new variety (new to me) during the Holidays and couldn't wait to try them in a recipe! Here's one I found on stemlit.com. Growing season for the 'Piñata' apple is December through April here in the PNW. I don't remember where I found the cilantro-lime vinaigrette recipe...somewhere on the net. The vinaigrette recipe will yield more than is necessary for the salad and probably enough for three or four servings.

• Ready In: 10 mins
• Serves: 1

Ingredients

• Salad

• 2  cups  mixed  spring greens (or other mixed greens' mix of your choice)
• 1  tablespoon Cotija cheese (the cotija is my change) or 1  tablespoon feta, crumbled (the cotija is my change)
• 1⁄4 cup  pinata apple (sliced)
• 1  tablespoon  small diced red onion
• 1 -2  tablespoon  sliced almonds, toasted
•  cilantro, to garnish (optional)

• Vinaigrette

• 1⁄2 cup  chopped cilantro
• 1⁄4 cup olive oil (instead of canola oil)
• 1 -2  tablespoon fresh lime juice
• 1  tablespoon apple cider vinegar or 1  tablespoon red wine vinegar
•  salt and pepper
• 1  small garlic clove, finely minced
• 1⁄2 teaspoon oregano
• 1⁄8 teaspoon vanilla extract (I added this ingredient)

Directions

1. Salad: Place mixed spring and spinach salad mix in a bowl, garnish with crumbled cotija (or feta cheese) and the diced red onions.
2. Add Pinata apple slices, and drizzle with the vinaigrette.
3. Vinaigrette: Combine ingredients in a small non-reactive bowl and whisk. Best prepared 1 hour in advance.