CoffeeGirl
10-26-2006, 05:40 PM
Ingredients:
¾ cup walnut halves
1 cup apple juice
2 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 crisp red apple, Jonagold, MacIntosh, Red Beauty, Gravenstein
10 to 12 cups baby salad greens
3 ounce chunk aged sharp cheddar
Instructions:
Preheat an oven to 375F. Place the walnuts on a baking sheet and bake until the nuts are light golden and hot to the touch, 5 to 7 minutes. Reserve.
Place the apple juice in a saucepan over medium high heat. Reduce the juice until 3 tablespoons remain. Let cool.
In a bowl, whisk together the reduced apple juice, apple cider vinegar and olive oil. Season with salt and pepper.
Just before serving, cut the apples in half and core. Cut into thin slices. Toss the salad greens with the vinaigrette, walnuts and apples. With a cheese shaver or vegetable peeler, shave thin shards of the cheese onto the top of the salad. Toss gently and serve immediately.
Servings: Serves 6
¾ cup walnut halves
1 cup apple juice
2 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 crisp red apple, Jonagold, MacIntosh, Red Beauty, Gravenstein
10 to 12 cups baby salad greens
3 ounce chunk aged sharp cheddar
Instructions:
Preheat an oven to 375F. Place the walnuts on a baking sheet and bake until the nuts are light golden and hot to the touch, 5 to 7 minutes. Reserve.
Place the apple juice in a saucepan over medium high heat. Reduce the juice until 3 tablespoons remain. Let cool.
In a bowl, whisk together the reduced apple juice, apple cider vinegar and olive oil. Season with salt and pepper.
Just before serving, cut the apples in half and core. Cut into thin slices. Toss the salad greens with the vinaigrette, walnuts and apples. With a cheese shaver or vegetable peeler, shave thin shards of the cheese onto the top of the salad. Toss gently and serve immediately.
Servings: Serves 6