Mustard Greens Salad with Pecans, Apple & Le Gruyère®

By Award-winning chef Elizabeth Falkner

4 servings


  • For Vinaigrette:
  • 1 shallot, minced
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon wild flower honey
  • 1 tablespoon lemon juice
  • 1 tablespoon sherry vinegar
  • 1 tablespoon apple cider vinegar
  • 1/2 cup olive oil
  • 2 teaspoons pecan oil, optional

  • For Salad:
  • 2 Mutsu or Golden Delicious apples, cut in 1/4-inch slices*
  • 1/2 cup toasted pecan halves
  • 1/2 cup dried cherries
  • 1 cup (4 ounces) Emmi Le Gruyère® AOP Cheese, cut in 1/4-inch slices or crumbled into chunks
  • 3 cups mustard greens**


  1. For Vinaigrette: Whisk all ingredients for vinaigrette except olive and pecan oils, if using. Slowly add oil, continuing to whisk. Set aside.
  2. For Salad: Combine apples, pecans, cherries and Le Gruyère® cheese in salad bowl. Spoon in part of the vinaigrette, to moisten. Add additional salt, if desired, and toss. Divide mixture on 4 plates. Add mustard greens to salad bowl and toss lightly with small amount of vinaigrette. Pile greens over apple-cheese mixture and serve salads immediately.
  3. Recipe Notes: *You may substitute pears for apples ** You may substitute watercress or arugula or a mixture of greens.