Homemade cranberry vinaigrette combined with fresh baby greens, apples, and walnuts.

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Autumn Salad with Apples, Walnuts, and Cranberry Vinaigrette
using Cranberry Vinegar, Dijon Style Mustard, Autumnberry Sea Salt, and
Extra Virgin Olive Oil or Grapeseed Oil

Recipe courtesy Sandie Jarrett

Serves 6 - 8

1/2 cup Cranberry Vinegar
3 green onions, coarsely chopped
2 teaspoons Dijon Style Mustard
1 teaspoon Autumnberry Sea Salt
1 cup good quality Extra Virgin Olive Oil or Grapeseed Oil
10 cups mixed baby greens
2 Red Delicious apples, cored, thinly sliced
1/2 cup walnuts, coarsely chopped and toasted (optional)

In the blender jar or food processor bowl, combine the Cranberry Vinegar, mustard with a
pinch of sea salt and pepper. Turn the motor on and slowly pour in the olive oil. When well
combined, add the onion and pulse 2 - 3 turns. Check the flavor and adjust the seasonings to taste.

Toast the nuts before chopping them into smaller pieces. Heat a heavy skillet over medium heat. Add nuts and toast for a couple of minutes. Stir for even toasting. As the nuts turn golden brown, they will give off a lovely, toasty aroma. Take care not to burn! Remove the toasted nuts from the skillet and allow to cool before chopping.*

In a serving bowl, arrange the salad greens. Toss with vinaigrette, taking care not to add so much dressing
as to make the salad wet. Top with apple slices and toasted walnuts.

Cook's Notes:
A blender or small food processor is a great tool for combining the ingredients for a vinaigrette. It makes emulsifying the
oil quick and easy.

You can also make these vinaigrettes in a bowl with a wire whisk. The method is the same as with the blender or food processor.

Salad Greens - use bib or butter lettuce, red leaf, mesclun, baby spinach, or bagged European style mixed lettuces. These
dressings are not suitable for heavy lettuces such as romaine or iceberg.

*Toasted nuts may be stored in a zip-loc freezer bag in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Links to Products Used in This Recipe:
Cranberry Vinegar | Gourmet Olive Oils | Grapeseed Oil | Sea Salts & Seasonings

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Content copyright © 2006 2007 by Sandie Jarrett/The Posh Gourmet. All rights reserved.
This content was written by Sandie Jarrett. If you wish to use this content in any manner,
you need written permission from the author.