By cooking.nytimes.com

Fall Salad With Apples, Cheddar and Crispy Sage

Ingredients

4 servings

¼ cupolive oil

25sage leaves

medium to large

kosher salt

such as

pepper

2 tablespoonshoney

2 teaspoonsdijon mustard

⅓ cuplemon juice

from 2 to 3 lemons

¼ cupshallot

medium, finely chopped

1 poundapples

sweet and crisp, such as honeycrisp or cripps pink to

6 ounceswhite cheddar

aged, chopped or sliced into bite-size pieces

¼ cupparsley

chopped

2 headsbutter lettuce

small or, leaves torn

Instructions