Oktoberfest: Brats and Orchard Salad

This past weekend, we hosted a bunch of friends for dinner and an autumn bon fire complete with s’mores. The menu consisted of two of my favorite autumn dishes. Grilled Brats and Orchard Salad.

This is a great meal for entertaining, but also for a weeknight dinner.

Grilled Brats
3 bottles of your favorite beer (I used Swithwick’s)
1 package Brats
1 package rolls

In slow cooker add brats and cover with beer. Cook on high for 3-4 hours or on low for 6 hours. Preheat grill on medium heat. Remove brats from slow cooker and put on grill  turning occasionally for about 10 minutes or until crispy. Serve with rolls and favorite mustard or grilled onions.

Orchard Salad
1 bag of pre washed Romain lettuce or two heads of romaine cleaned and chopped
1 large apple (Braeburn, Honeycrisp, Gala are some of my favorites) cored and sliced thin
1 large pear cored and sliced thin
8 oz sharp cheddar cheese (I use Kerry Gold Extra Sharp Cheddar) cut into thin slices
1/2 cup of dried cranberries
2 Tbs Apple Juice or Apple Cider
2 Tbs Apple Cider Vinegar
1/4 cup Olive Oil
Salt and Pepper to taste

In a large bowl add romain, apple, pear, cheese, and dried cranberries. In a separate bowl, add cider, vinegar, salt, pepper. While whisking the vinegar mixture, slowly pour olive oil until thoroughly combined. When ready to serve, drizzle dressing over salad.

It is worth mentioning that this meal tastes especially good with an ice cold beer and a Bears game, but that is of course optional.