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Autumn apple salad with maple-walnut vinaigrette

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.


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