Champagne and Apple Salad
Champagne and Apple Salad
From Brian Malarkey
Ingredients
- For the candied walnuts:
2 cups walnuts
1/2 cup water
1/2 cup granulated sugar
- 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
- 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
- For the candied walnuts: Preheat the oven to 350°F.
- 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.
- When the walnuts are cooled, crush, smash, or chop them to whatever size you find desirable.
- 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).
- For the salad: Combine all the salad ingredients, and toss with the vinaigrette.
Information
- Category
- Greens , Salads
- Cuisine
- North American
- Yield
- 4 servings
