Thanksgiving salad recipe! Fall Butter Apple Salad Ingredients: * 5–6 cups butter or little gem lettuce * 1 large Honeycrisp apple, thinly sliced * 1 large shallot, thinly sliced * 8 slices prosciutto, halved * 2 avocados, sliced * 1/2 cup goat cheese (crumbled) * 1/2 cup panko breadcrumbs * 2 tbsp butter * Fresh cracked pepper, to taste Honey Dijon Vinaigrette: * 1/3 cup olive oil * 3 tbsp white wine vinegar * 2 tsp Dijon mustard * 1 tbsp honey * Juice of 1/2 lemon * 1 garlic clove, freshly grated * 1/2 tsp dried parsley * 1/2 tsp dried rosemary * 1/4 tsp dried thyme * Salt, to taste * Pepper, to taste Instructions: 1. Toast the breadcrumbs: In a small pan over medium heat, melt 2 tbsp butter. Add panko breadcrumbs and stir occasionally until golden brown and fragrant, about 3–5 minutes. Remove from heat and set aside to cool slightly. 2. Make the vinaigrette: In a bowl or blender, combine olive oil, white wine vinegar, Dijon mustard, honey, lemon juice, garlic, parsley, rosemary, thyme, salt, and pepper. Whisk or blend until smooth and emulsified. 3. Assemble the salad: On a platter or large serving bowl, layer the lettuce. Top with apple slices, shallots, prosciutto, avocado, goat cheese, and toasted breadcrumbs. Finish with fresh cracked pepper. 4. Serve: Drizzle with the honey Dijon vinaigrette just before serving and enjoy! LTKfoodie LTKSeasonal