Apple, Grape and Walnut Salad with Blue Cheese
- Total Time
Sweet meets tangy and peppery in this cold-weather inspired meal. It’s terrific on any occasion – even special enough for a holiday dinner.
chopped walnuts¼ cup(s)
olive oil2 Tbsp, extra-virgin
red wine vinegar1 ½ Tbsp
Dijon mustard¼ tsp
table salt½ tsp
black pepper¼ tsp, freshly ground
arugula3 cup(s), baby leaves
romaine lettuce3 cup(s), shredded
grapes1 cup(s), seedless, red and/or green, cut in half
fresh apple(s)1 large, cored, sliced
blue cheese¼ cup(s), 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.