Apple Walnut Salad with White Balsamic Vinaigrette
This substantial salad packs a lot of flavor into each bite with its winning combination of peppery arugula, seasoned walnuts, tart apples, sharp blue cheese, and a nicely sweetened vinaigrette.
Ingredients
- 4 c. arugula rinsed and patted dry
- 6 oz. walnuts chopped
- 2 T. honey preferably local
- 2 t. ground cinnamon
- 2 tart apples cut in half, core removed, and cut into thin slices
- 1 T. fresh lemon juice ½ small red onion sliced thin
- 4 oz. blue cheese crumbled
- Sea salt and black pepper to taste
Vinaigrette:
- ¼ c. white balsamic vinegar
- 2 T. honey preferably local
- 1 t. Dijon mustard
- 1 clove garlic finely minced Sea salt and pepper, to taste
- ½ c. extra virgin olive oil
Instructions
- Place top oven rack in the center position and pre-heat oven to 350°F.
- In a small bowl, toss walnuts with honey and cinnamon until evenly coated. Arrange walnuts in a single layer on a rimmed baking sheet lined with parchment paper or a Silpat™ baking mat.
- Place baking sheet in pre-heated oven and bake for 8-10 minutes. Remove from oven and set aside.
- While the walnuts are toasting, prepare the vinaigrette by combining the white balsamic vinegar, honey, Dijon mustard, and garlic in a small glass bowl. Season with salt and pepper, to taste. Slowly whisk in the olive oil until well combined. Taste and adjust other flavors, as desired. Set aside.
- Add sliced apples to large salad bowl and sprinkle with lemon juice. Toss until well coated. Add arugula, seasoned walnuts, red onion slices, and blue cheese to bowl and gently toss to combine.
- Drizzle salad with a little vinaigrette right before serving and toss to combine. Serve immediately with remaining dressing on the side. Enjoy!
Notes
Tip: To remove the sharp taste from red onion, place the slices in a small bowl filled with cold water. Soak for 10-15 minutes. Remove from water and pay dry before serving.