Makes 4 servings
Crunchy walnuts make this salad special. Toast them in a dry skillet on the stovetop to bring out their nutty flavor.
For the vinaigrette
5 tablespoons walnut oil
3 tablespoons red wine vinegar
2 tablespoons pure maple syrup
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
Salt and pepper to taste
For the salad
2 sweet-tart apples (such as Granny Smith and McIntosh), cut into 1-inch chunks
2 cups coarsely chopped romaine lettuce
½ cup finely crumbled blue cheese
½ cup chopped walnuts
Whisk together all the vinaigrette ingredients in a small bowl.
Toss the apples and lettuce in a large bowl. Add the vinaigrette and cheese and toss again.
Divide between salad plates and sprinkle the salads with walnuts.
Distributed by Internet Broadcasting. This material may not be published, broadcast, rewritten or redistributed.