This is a tremendously simple salad to make with a complexity of texture and tastes. Crisp juicy Granny Smith apples are thinly sliced and tossed with a lemony vinaigrette and garnished with chunks of strong bleu cheese and candied walnuts.
We get so busy with our lives that there are times when it’s important to make the simplest thing sublime. It takes just a few extra seconds to pull out the mandolin, make a salad dressing from scratch, and arranging a plate to look like a waiter has placed this dish before you as opposed to tossing things together next to the sink.
Preparing the nuts is the most time consuming part of this dish, but worth the effort. If it’s all too much you can just toss on toasted nuts. Though really, they are super easy to make as long as you keep and eye on the sugar so as not to scorch it. The batch yields a good 3 cups of candied walnuts- which are also a fantastic addition to any frozen treat bowl you got going on, as well as a terrific accompaniment to a cheese platter. Just store in an airtight container and dole out as needed for up to 6 months.
The vinaigrette recipe is absolutely my favorite. It uses lemon juice as the acid with the added touch of grated rind. Whenever I serve this dressing inevitably someone asks me for the recipe. You will love it and find it one of those “go to” recipes from here on out.
The crisp tart apples, with the earthy cheese, the sharp snap of the onion with the spicy vinaigrette and arugula is topped off with the sweet crunchy nuts. Heavenly…