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Champagne and Apple Salad

Champagne and Apple Salad

From Brian Malarkey

Champagne and Apple Salad

Ingredients

  1. For the candied walnuts:
    2 cups walnuts
    1/2 cup water
    1/2 cup granulated sugar
  1. For the Champagne vinaigrette:
    1/2 cup extra-virgin olive oil
    2 to 4 tablespoons Champagne vinegar
    1 to 2 tablespoons honey
    Salt and pepper
  1. For the salad:
    1 to 2 handfuls mixed greens
    1 to 2 granny smith apples, thinly sliced or sliced into matchsticks
    1 large chunk of goat cheese
    1/3 cup candied walnuts
    1/4 to 1/2 cup Champagne vinaigrette
    Salt and pepper

Directions

  1. For the candied walnuts: Preheat the oven to 350°F.
  2. Whisk the sugar into the water until completely dissolved. Toss the walnuts with the sugar water, drain off excess liquid, and bake the walnuts on a buttered half-sheet pan until the sugar begins to caramelize and the nuts are roasted.
  3. When the walnuts are cooled, crush, smash, or chop them to whatever size you find desirable.
  4. For the Champagne vinaigrette: Whisk together the extra-virgin olive oil, 2 tablespoons Champagne vinegar, 1 tablespoon honey, salt, and pepper. Adjust the vinegar and honey amounts to taste (adding more as necessary).
  5. For the salad: Combine all the salad ingredients, and toss with the vinaigrette.
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