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Autumn Salad with Apples, Walnuts, and
Cranberry Vinaigrette
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Ingredients
1/2 cup
Cranberry
Vinegar 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. 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.
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Links to Products Used in This Recipe: Cranberry Vinegar | Gourmet Olive Oils | Grapeseed Oil | Sea Salts & Seasonings |
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This content was written by Sandie Jarrett. If you wish to use
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