Autumn Apple Salad With Maple-Walnut VinaigrettePOSTED: 1:21 am HST November 5,
2007 Makes 4 servingsCrunchy walnuts make this salad special. Toast them in a dry skillet on the stovetop to bringout their nutty flavor.
For the vinaigrette5 tablespoons walnut oil 3 tablespoons red wine vinegar 2 tablespoons pure maple syrup 1 tablespoon finely chopped shallot (see Tip) 1 teaspoon Dijon mustard Salt and pepper to taste For the salad2 sweet-tart apples (such as Granny Smith and McIntosh), cut into 1-inch chunks 2 cups coarsely chopped romaine lettuce ½ cup finely crumbled blue cheese ½ cup chopped walnutsWhisk together all the vinaigrette ingredients in a small bowl.Toss the apples and lettuce in a large bowl. Add the vinaigrette and cheese and toss again.Divide between salad plates and sprinkle the salads with walnuts.  Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. |
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