Autumn Salad with Apples, Blue Cheese, + Candied Walnuts

Salad Ingredients

�¡4 cups fresh spinach
�¡2 cups fresh arugula
�¡1 tart apple, cut into 1/4-inch slices
�¡1/2 cup crumbled blue cheese
Candied 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 walnuts
Creamy 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