Autumn Salad with Apples, Blue Cheese, + Candied Walnuts
- Number of Servings: 4
Ingredients
Salad Ingredients‘4 cups fresh spinach‘2 cups fresh arugula‘1 tart apple, cut into 1/4-inch slices‘1/2 cup crumbled blue cheeseCandied Walnut Ingredients‘1/3 cup (packed) brown sugar‘1/4 cup water‘2 tbsp (1/4 stick) unsalted butter‘large pinch of salt‘1-1/2 cups halved walnutsCreamy Mustard Vinaigrette Ingredients‘2 tbsp grain mustard‘4 tbsp golden balsamic vinegar (or champagne vinegar if you can't find golden balsamic)‘1 tbsp honey‘1/2 cup extra virgin olive oil
Method
1.First, candy the walnuts. Combine the first 4 ingredients in a heavy skillet. Bring to a boil, whisking, and allow to boil for 1 minute. Add the walnuts and stir to coat. Continue tossing until the syrup forms a glaze on the nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate them with forks.
2.Second, make the vinaigrette. Combine the mustard, vinegar, and honey in the small bowl of a food processor. Pulse to combine. With the processor running, slowly add the olive oil to emulsify, processing for about 1 minute.
3.Toss together the spinach and arugula. Place in a shallow serving dish. Add the apples and walnuts evenly across the top of the greens, then the crumbled blue cheese. Dress the salad on individual plates.
Serving Size: 4 Plate fulls
1.First, candy the walnuts. Combine the first 4 ingredients in a heavy skillet. Bring to a boil, whisking, and allow to boil for 1 minute. Add the walnuts and stir to coat. Continue tossing until the syrup forms a glaze on the nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate them with forks.
2.Second, make the vinaigrette. Combine the mustard, vinegar, and honey in the small bowl of a food processor. Pulse to combine. With the processor running, slowly add the olive oil to emulsify, processing for about 1 minute.
3.Toss together the spinach and arugula. Place in a shallow serving dish. Add the apples and walnuts evenly across the top of the greens, then the crumbled blue cheese. Dress the salad on individual plates.
Serving Size: 4 Plate fulls
Nutritional Info Amount Per Serving
- Calories: 597.6
- Total Fat: 48.7 g
- Cholesterol: 27.9 mg
- Sodium: 1,017.4 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 3.8 g
- Protein: 9.4 g
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