Courtesy Helen Lampkin
The luscious combination of this tangy, bright, sweet and savory salad with the crunch of crisp apples and toasted walnuts is a lovely salad to serve during fall and winter. I like to choose a red skinned apple to contrast with the bright green romaine. Make it more holiday by adding the dried cherries or cranberries.
Cider Vinaigrette Ingredients:
⅓ cup olive oil
¼ cup apple cider vinegar
1 tablespoon agave nectar
¼ teaspoon dijon mustard
½ teaspoon kosher salt
¼ teaspoon black pepper
Place all ingredients in a small mixing bowl and whisk until it is well blended.
Salad Ingredients:
½ cup walnut halves, toasted
8 cups romaine, torn into bite size pieces
2 crisp apples, cored and sliced
4 ounces of a mild bleu cheese i.e. gorgonzola, crumbled
Optional: ½ cup dried cherries or cranberries
Layer salad ingredients in salad bowl. Drizzle with vinaigrette and gently toss. Serve immediately.
Serves 6