Winter Salad

With apples, cranberries and candied walnuts

salads

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Ingredients

⅓ cup extra virgin olive oil

2½ tablespoon balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

1½ tablespoon shallot, finely diced

½ teaspoon salt

¼ teaspoon freshly ground pepper

1 tablespoon salted butter

1 tablespoon packed light brown sugar

½ cup walnuts, chopped

7 ounces spring salad/spinach blend

2 small apples, sliced thin (or 1 large)

2 ounces parmesan cheese, shaved (pre-packaged is fine)

⅓ cup dried sweetened cranberries

For the dressing, combine olive oil, balsamic vinegar, honey, Dijon mustard and shallot, then season with the salt and pepper. Whisk mixture for about 20 seconds. Store in refrigerator until ready to serve.
In a medium skillet, melt butter along with brown sugar over medium heat. Once melted, add walnuts and cook, stirring constantly until caramelized, about 2–3 minutes. Transfer to a plate in single layer to cool.
In a large bowl, layer spring/spinach mix and apples. Toss with dressing*, then top with parmesan, dried cranberries and candied walnuts.

*Dress salad just before serving as it will wilt the lettuce after a while.

Recipe Courtesy Of

Recipe courtesy of Gayle White of Supply, a member of Brunswick Electric.