I've Got the Spinach Apple Blues Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I recently went on the 2010 Legendary Bluescruise to Curacao, Aruba and Half Moon Cay in the Bahamas. What a blues education I got! So feeling kind of whimsical and bluesy, I am dedicating this salad to the blues! I have halved the original recipe. Adapted from the Inn at Cedar Crossing in Door County, Wisconsin, via CDKithchens. Ingredients:
3/4 cup chopped toasted walnuts (see note) |
1/8 cup cider vinegar |
1/2 cup apple cider |
1/3 cup honey |
1/2 teaspoon dijon mustard |
1/4 cup extra virgin olive oil |
1/4 cup walnut oil |
1/2 lb fresh spinach leaves, stems removed |
1/8 lb crumbled blue cheese |
1 cup toasted walnuts (see note) |
1 1/2 granny smith apples, sliced |
Directions:
1. Prepare vinaigrette:.
2. In large bowl, mix chopped walnuts with cider vinegar, apple cider, honey and mustard.
3. In separate bowl, mix oils. While mixing, slowly drizzle oil into walnut mixture to emulsify. Before serving, warm over a very low heat, making sure not to boil.
4. Makes 1 pint.
5. To prepare salad, place spinach leaves in serving bowl and top with cheese and the toasted walnuts. Place apples around outside, drizzle with warm walnut vinaigrette and serve.
6. Note: To toast, sprinkle nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown.
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