Friday, October 18, 2019

Apple Walnut Salad with Maple Mustard Vinaigrette


Today I had the pleasure of visiting a local hydroponic greenhouse (Third Day Produce). The variety of lettuce and the different colors were so beautiful. My clients often ask for salads and it's fun for me to come up with ways to make them exciting. Since it's fall and apples are amazing right now, I decided to top my greens with Honeycrisp apple as well as sweet dried cherries, toasty walnuts and earthy goat cheese. The maple mustard vinaigrette ties everything together with it's lightly sweet and tangy flavor.

For added protein, simply serve pan-seared chicken breasts or salmon on top.



1. Combine vinaigrette ingredients in a small bowl.

2. Place leafy greens in a large mixing bowl and toss with half of the dressing. Transfer to a large serving bowl.


3. Top the salad with sliced apple, walnuts, cherries and goat cheese. Serve the remaining vinaigrette on the side.



Apple Walnut Salad with Maple Mustard Vinaigrette
Serves 4

All you need:
Vinaigrette
1/2 cup olive oil
2 tablespoons white balsamic vinegar
2 tablespoons pure maple syrup
1 tablespoon spicy brown mustard (or Dijon)
Kosher salt and freshly ground black pepper, to taste

8 cups leafy greens
1 Honeycrisp apple, thinly sliced
1/2 cup toasted walnut halves
1/3 cup dried cherries
2 oz. plain goat cheese, crumbled

All you do:
1. Combine vinaigrette ingredients in a small bowl.
2. Place leafy greens in a large mixing bowl and toss with half of the dressing. Transfer to a large serving bowl.
3. Top the salad with sliced apple, walnuts, cherries and goat cheese. Serve the remaining vinaigrette on the side.

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