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Serves
4-6 as an appetizer
Author Notes
Rarely do I ever follow a recipe word for word; usually I take inspiration, from restaurant dishes, magazines, and cookbooks. In Food & Wine Magazine, last month I believe, there was a recipe for Lemony Waldorf Salad. So . . . I started thinking, and this recipe is what I ended up with. Not very similar at all to the original, but still I must give credit to Food & Wine for getting my creative juices flowing. Many different cheeses were on my mind when trying this salad out at home: blue, Israeli feta, cheddar . . . though I settled on Manouri, which is made from the whey left after the feta-making process. It is mild, but has a pleasant saltiness. It has a similar mouthfeel to ricotta. Feel free to substitute one of the cheeses I mentioned above. —Leslie B
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Ingredients
- Apple Cider Vinaigrette
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1/4 cup
mild extra virgin olive oil
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1 tablespoon
dijon mustard
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3 tablespoons
tart apple cider
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3 tablespoons
champagne vinegar
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1 tablespoon
maple syrup
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salt and pepper, to taste
- Salad
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6 ounces
baby romaine/baby spinach mix
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8 ounces
fennel, sliced paper thin on a mandolin
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8 ounces
tart apple, sliced paper thin on a mandolin
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1 cup
sliced grapes
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1 cup
walnuts, toasted
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5 ounces
Manouri cheese, crumbled
Directions
- Apple Cider Vinaigrette
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Place the first 5 ingredients in a mason jar (or other "shakeable" jar with lid) and shake vigorously.
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Add salt and pepper to taste.
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Give one last shake . . . VOILA!
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Pour half of the vinaigrette in the bottom of your serving bowl and reserve the remaining half.
- Salad
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Slice fennel on a mandolin and toss with a bit of the reserved vinaigrette.
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Place the walnuts in a saute pan over medium heat, tossing frequently to prevent burning. When the nuts are fragrant and a golden brown, remove from the heat and let cool.
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Add lettuce, fennel, apple, grapes, and walnuts to your serving bowl, and toss gently with the vinaigrette.
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Drizzle in additional vinaigrette and toss again if necessary.
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Top with crumbled Manouri.
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Serve immediately.
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