Ingredients:

  • 5 oz (140g) Mixed Salad Greens
  • 2 medium Apples (e.g., Gala, Honeycrisp, Fuji), cored and diced
  • ½ cup (50g) Walnuts, coarsely chopped
  • ¼ cup (40g) Dried Cranberries
  • ¼ cup (60g) Crumbled Gorgonzola or Blue Cheese (optional)
  • 2 stalks of celery, finely chopped
  • 3 tablespoons (45ml) Extra Virgin Olive Oil
  • 2 tablespoons (30ml) Apple Cider Vinegar
  • 1 tablespoon (15ml) Honey
  • 1 tablespoon (15ml) Dijon Mustard
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper

Instructions:

  1. Toast walnuts in a dry skillet over medium heat until fragrant and lightly browned. Let cool slightly. (Approx. 3-5 minutes, shaking occasionally).
  2. In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified. (Should be smooth and slightly thickened).
  3. In a large bowl, combine mixed greens, diced apples, toasted walnuts, dried cranberries, celery and blue cheese (if using).
  4. Pour the vinaigrette over the salad and toss gently to coat. Serve immediately.