Inn at Cedar Crossing Spinach Apple Bleus Salad
1 1/2 cup chopped toasted walnuts (see note)
1/4 cup cider vinegar
1 cup apple cider
3/4 cup honey
1 teaspoon Dijon-style mustard
1/2 cup extra virgin olive oil
1/2 cup walnut oil
1 pound fresh spinach leaves, stems removed
1/4 pound crumbled bleu cheese
2 cups toasted walnuts (see note)
3 Granny Smith apples, sliced
- Prepare vinaigrette first: In large bowl, mix chopped walnuts with cider vinegar, apple cider, honey and mustard. In separate bowl, mix oils. While mixing, slowly drizzle oil into walnut mixture to emulsify. Before serving, warm over a very low heat, making sure not to boil. (Makes 1 quart.)
- To prepare salad, place spinach leaves in serving bowl and top with cheese and the toasted walnuts. Place apples around outside, drizzle with warm walnut vinaigrette and serve.
Note: To toast, sprinkle nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown. Or, toast in microwave: Spread 1 cup nuts on paper plate. Cook on high 2 1/2 to 4 minutes, or until lightly browned, stirring every 2 minutes.
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