Apple, Grape & Walnut Salad with Blue Cheese
Sweet meets tangy and peppery in this cold-weather-inspired meal. It’s terrific on any occasion—even special enough for a holiday dinner. The best part is you can make it in under 20 minutes. The only cooking required is toasting the walnuts; we suggest not skipping this step, as it really adds a lot of flavor to the final dish. The simple dressing is a tried-and-true combination of olive oil, red-wine vinegar, and Dijon mustard. Simply toss with the arugula, romaine, grapes, and apple, top with the walnuts and cheese, and it's ready to serve. This salad is also wonderful with diced or shredded Cheddar cheese instead of blue cheese.
2 Tbsp, extra-virgin
¼ tsp, freshly ground
3 cup(s), baby leaves
3 cup(s), shredded
1 cup(s), seedless, red and/or green, cut in half
1 large, cored, sliced
¼ cup(s), crumbled, not packed, crumbled
- Place walnuts in a small skillet over medium heat; cook, stirring, until toasted, about 2 to 3 minutes. Remove from heat; set aside.
- In a large bowl, whisk together oil, vinegar, mustard, salt and pepper; add arugula, romaine, grapes and apple and toss to coat.
- Place 2 cups salad on each of 4 salad plates. Sprinkle each with 1 tablespoon walnuts and 1 tablespoon cheese. Yields 1 salad per serving.