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Author Notes: One of my favorite ingredients to add to salad is an apple. Since I always seem to have extra apples on hand during the fall, I finally wrote a recipe that incorporates some my favorite flavors. This salad is lovely on its own but you could certainly add some roasted squash or a sprinkle of blue cheese to make it more substantial. —Oops! Were you gonna eat that?
Maple Walnut Vinaigrette
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon walnut oil
- 2 tablespoons mild olive oil (some extra virgin oils are quite peppery, you don't want it to clash with the walnut oil)
- 2 teaspoons whole grain mustard
- 1 tablespoon real maple syrup
- 1 small shallot, finely chopped
- Kosher salt and freshly cracked black pepper
- 1/2 5 oz container of mache (or other tender, mild greens)
- 1 small head of radicchio, cut into ribbons
- 1/2 small red onion, thinly sliced
- 1 Fuji apple
- 1/3 cup coarsely chopped walnuts, toasted
- Some good, aged balsamic vinegar (optional)
- Make the dressing: in a small bowl, combine the lemon juice, oils, mustard and maple syrup. Whisk to combine well. Stir in the shallots. Season with salt and pepper to taste. Refrigerate until ready to serve the salad.
- When ready to serve, toss the mache, radicchio and onion in a large serving bowl.
- Quarter the apple and thinly slice (removing the core and seeds). Add the apple and toasted walnuts to the greens.
- Give the dressing a good whisk and pour over the salad. Toss to coat.
- Serve immediately with a light drizzle of balsamic, if desired.