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.
Allentown, PA 18102