Delicious Honeycrisp apples, candied walnuts and pomegranate seeds make this a fabulous fall salad. This recipe is adapted from The Dandelion, a restaurant in Philadelphia
Imprimer cette page Recipe type:
StarterNumber of serving: 4Preparation time:
30 Minute(s)Cook time:
For the vinaigrette:
1 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon finely chopped shallot
1 1/2 teaspoon Dijon mustard
1/3 cup very mild olive oil, such as Filippo Berio Extra Light Olive Oil
Kosher Salt and fresh ground pepper to taste
1 head of green leaf lettuce, or butter or Boston lettuce, gently torn
1 Honeycrisp apple, cut in half, sliced thinly
1 cup pomegranate seeds (about 1 pomegranate)
1/2 cup crumbles blue cheese
For candied walnuts: (Or use store bought)
1 small package chopped walnuts (about 2 onces)
1/3 cup sugar or light brown sugar
Step 1 Whisk first four ingredients together in a small bowl. Gradually pour oil and whisk together to combine. Use can use a small blender or Cuisinart. Season with salt and pepper to your taste.
Step 2 For candied walnuts, toast walnuts on a baking sheet for 5 to 7 minutes at 350. Remove from oven.
Heat sugar in a pan until it begins to melt. I used light brown sugar and it took several minutes before the sugar began to melt. When it does, add the walnuts and toss to coat with the sugar. Add a pinch or two of salt. Let cool on baking sheet.
Step 3 Combine the lettuce, apples, and walnuts. Toss with dressing, you may not need all of it. Garnish with pomegranate seeds and blue cheese.