Name: Honeycrisp Salad with Crispy Sage and Maple Vinaigrette
Yield: 2 appropriately, 1 obnoxiously
Ingredients: 10 to 12 fresh sage leaves; 3 tablespoons unsalted butter; 6 cups baby romaine or spring greens; 2 honeycrisp apples, (sliced); 4 ounces feta cheese, (crumbled); 2 tablespoons apple cider vinegar; 3 tablespoons maple syrup; 1 garlic clove, (minced or pressed); 1/2 teaspoon dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon crushed red pepper flakes; 1/3 cup extra virgin olive oil