Ingredients

• 3 Tbsp champagne vinegar
• 2 Tbsp grainy mustard
• Salt, to taste
• Freshly ground black pepper, to taste
• ¾ cup extra virgin olive oil

• 3 medium Honeycrisp apples
• 3 medium pears (juicy and sweet pears work best, like green Anjou, Bartlett, or Bosc)
• Juice of 1 lemon (about 3 Tbsp)
• 16 oz. baby greens (we like a mix of baby butter and romaine)
• 2 cups seedless red grapes, halved
• 6 oz. Gruyère cheese
• 1 cup pecans, toasted and roughly chopped

Directions

1. In a small bowl, whisk together vinegar, mustard, salt, and pepper. Slowly drizzle in oil while whisking to emulsify. Taste and add more vinegar, seasonings, or oil as needed.
2. Remove the core of the apples and pears, then cut in half. Slice thinly. Toss with lemon juice.
3.  Add greens, grapes, and apples/pears to a large bowl. Toss with dressing, then sprinkle pecans and shave Gruyère over top.

Notes

• Dressing can be made up to one day ahead. Salad is best when enjoyed the same day, but can be stored in the fridge for 1-2 days before getting soggy.
• If you're prepping ahead of time, toss salad ingredients together up to 1 hour before serving. Leave out apples/pears, Gruyère, pecans, and dressing, then add these right before serving.