Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Pure Maple Syrup (Grade A)
  • 1 tsp Dijon Mustard
  • 1/4 tsp Fine Sea Salt
  • Pinch Freshly Ground Black Pepper
  • 1/2 cup Walnuts (halves or pieces)
  • 5 oz Mixed Greens (Spring Mix, Rocket, or Butter Lettuce)
  • 1 large Crisp Apple (Fuji, Honeycrisp, or Gala)
  • 1/4 small Red Onion, very thinly sliced
  • 2 oz Goat Cheese (Chèvre), soft and crumbled

Instructions:

  1. Toast the Walnuts: Preheat the oven to 350°F (175°C). Spread the walnuts in a single layer on a small baking sheet. Toast for 5 to 7 minutes, stirring once, until fragrant. Remove and set aside to cool completely.
  2. Prepare the Vinaigrette: In a small bowl or clean jar, combine the apple cider vinegar, maple syrup, and Dijon mustard. Whisk well (or shake the jar) until fully combined. Slowly drizzle in the olive oil while continuously whisking until the dressing emulsifies and thickens slightly. Season with salt and pepper to taste. Set aside.
  3. Prep the Produce: Wash and thoroughly dry the mixed greens and place them in the large salad bowl. Core the apple and chop it into bite-sized pieces (about 1/2 inch cubes). Thinly slice the red onion.
  4. Assemble and Serve: Add the chopped apples, sliced red onion, and cooled toasted walnuts to the salad bowl with the greens. Just before serving, drizzle 3/4 of the prepared dressing over the ingredients. Gently toss the Apple Walnut Salad until the leaves and components are lightly coated. Transfer to serving plates and crumble the goat cheese evenly over the top. Serve immediately.