Author Notes: I once ordered a dish with a similar name at a restaurant, and the recipe below is what I pictured in my head. What came was not at all like this, and frankly not very good. But the idea in my head stuck, and I worked on it at home, adding the chopped celery leaves and a drizzle of reduced apple cider dressing. If you can get your hands on pickled walnuts, they are a wonderful substitution for the walnuts. —TheRunawaySpoon
- 1 cup apple cider
- 2 tablespoons apple cider vinegar
- 1 - 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 granny smith apples
- 1 cup crumbled blue cheese
- 1 cup chopped walnuts
- 1 handful celery leaves
- Stir the apple cider and vinegar in a small saucepan and bring to a low boil over medium heat. Boil the syrup until it has reduced by half, about 8 minutes. It will thicken as it cools. Cool slightly, then whisk in the olive oil.
- Mix the lemon juice with 1 cup of water in a large bowl. Using a mandolin, slice the apples paper thin, immediately dropping each slice into the acidulated water to prevent browning.
- When ready to serve, drain the apple slices and pat them dry. Lay the slices, slightly overlapping, on a large platter or divided between four salad plates. Scatter over the blue cheese, walnuts and celery leaves. Drizzle the syrup over the apples and serve.
- This recipe was entered in the contest for Your Best Salad with Apples