Apple and Cheddar Salad with Maple Vinaigrette |
Author: Nicole
Salad
- 5 ounces baby lettuce greens
- 2 small apples, thinly sliced
- 3 ounces cheddar cheese, such as Clothbound Cheddar, cut into small cubes
- 2 ounces chopped walnuts, toasted
Dressing
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- 1-1/2 tablespoons apple cider vinegar
- 1-1/2 teaspoon freshly squeezed lemon juice
- ¼ cup walnut oil
- Sea salt and freshly ground pepper
- Whisk maple syrup, Dijon mustard, apple cider vinegar, lemon juice, salt and pepper in a bowl or measuring cup.
- Add oil in a slow stream, whisking until emulsified (well blended).
- Mix lettuce, apple slices, cheese and walnuts in a bowl. Toss with enough dressing to coat.
* If you don’t have walnut oil you can substitute extra-virgin olive oil.
* It’s likely you’ll have some extra dressing – it keeps for a few months in the refrigerator.
* Double or triple the recipe as needed.
Recipe by Riegl Palate at https://www.rieglpalate.com/apple-and-cheddar-salad-with-maple-vinaigrette/
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