Now, I didn’t personally know Johnny Appleseed, but I have a feeling he would have loved this salad. All of the ingredients including the dressing are wonderful complements to the apples.
MAPLE GLAZED WALNUTS
1 ½ cups walnuts
⅓ cup maple syrup
¼ teaspoon salt
MAPLE-DIJON VINAIGRETTE
¼ cup cider vinegar
1 tablespoon maple syrup
2 teaspoons Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup extra-virgin olive oil
SALAD
1 pound mixed greens
1 unpeeled apple, chopped
6 ounces crumbled blue cheese
⅓ cup dried cranberries
For the walnuts, place the walnuts, maple syrup, and salt in a large saucepan over medium-high heat. Cook, stirring constantly, until the syrup begins to thicken, for about 5 minutes. Once the walnuts are fully coated, spread them out onto waxed or parchment paper to cool.
For the vinaigrette, whisk together the vinegar, maple syrup, mustard, salt, and pepper in a small bowl. Slowly drizzle in the oil while whisking until the dressing is emulsified.
When you are ready to serve the salad, place the greens in a large bowl, and add the dressing, tossing everything together to coat well. Top the salad with the apples, walnuts, blue cheese, and cranberries.
MAKES 8 SERVINGS.
TIP: To travel with this salad, prepare the walnuts and dressing ahead of time. Store all of the salad ingredients separately in airtight containers. Assemble the salad on location just before serving.