Description
A fresh and vibrant Apple, Blue Cheese, and Candied Walnut Salad featuring a tangy homemade vinaigrette dressing. This quick and easy salad combines crisp apples, crunchy toasted walnuts, and creamy blue cheese over a bed of mixed greens, making it a perfect light lunch or an elegant starter.
Ingredients
Scale
Vinaigrette
- â…“ cup sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- â…“ cup white vinegar
- 1 ½ tablespoons apple cider vinegar
- 1 teaspoon minced onion
- 1 tablespoon Worcestershire sauce
- ½ cup canola oil
Salad
- 1 apple, sliced
- 1 ½ cups toasted walnuts
- 4 ounces blue cheese, crumbled
- 6 cups mixed greens, cleaned and dried
Instructions
- Make the vinaigrette: In a bowl, combine the sugar, salt, Dijon mustard, white vinegar, apple cider vinegar, minced onion, and Worcestershire sauce. Stir until the sugar dissolves completely. Gradually whisk in the canola oil, adding it slowly while whisking continuously to emulsify the dressing.
- Assemble the salad: In a large mixing bowl, toss together the sliced apples, toasted walnuts, crumbled blue cheese, and mixed greens. Drizzle with the desired amount of vinaigrette and toss gently to coat evenly. Serve immediately.
Notes
- Use crisp apple varieties like Granny Smith or Honeycrisp for the best texture and flavor contrast.
- To toast walnuts, spread them evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until fragrant and lightly browned.
- For a lower sugar version, reduce the sugar in the vinaigrette or substitute with a natural sweetener like honey or maple syrup.
- This salad is best served fresh to maintain the crispness of the apples and greens.
