Apple & Walnut Harvest Salad with Sweet Grass Dairy Griffin and a Gravenstein Vinaigrette
Sweet Grass Dairy describes its porter-soaked Griffin cheese as having aromas of malt, earth, maple syrup and coffee beans – all of which can be considered flavors of fall – making this cheese an appetizingly appropriate addition to our apple & walnut harvest salad.
The hints of porter in the Griffin perfectly compliment the Gravenstein apple balsamic vinaigrette. This is a delicious salad that’s perfect for fall holidays, such as Thanksgiving or Friendsgiving!
See also: Recipe Roundup: Sigona’s Gravenstein Apple Balsamic
Apple & Walnut Harvest Salad with Sweet Grass Dairy Griffin and a Gravenstein Vinaigrette
Sweet Grass Dairy describes its porter-soaked Griffin cheese as having aromas of malt, earth, maple syrup and coffee beans – all of which can be considered flavors of fall – making this cheese an appetizingly appropriate addition to our apple & walnut harvest salad. The hints of porter in the Griffin perfectly compliment the Gravenstein apple balsamic vinaigrette. Makes about 2/3 cup vinaigrette; serves 4 to 6.
Ingredients
Gravenstein Apple Vinaigrette:
- 1/4 cup Sigona’s Gravenstein Apple White Balsamic up to 1 Tbsp more, if desired, to taste
- 1 Tbsp honey such as Honey Hole Honey Co., raw, local, unfiltered honey, available only at Sigona’s (up to 2 tsp more, if desired, to taste)
- 1 Tbsp grainy mustard
- 1/4 cup Sigona’s Fresh Press Extra Olive Oil
- Salt and pepper to taste
- A pinch of allspice or nutmeg
For the salad:
- Red butter lettuce
- Thinly sliced apple
- Raw shelled walnuts
- Thinly sliced red onion*
- Dried cranberries
- Shaved Sweet Grass Dairy Griffin cheese
Instructions
- In a medium bowl, whisk together the vinaigrette ingredients until emulsified. Taste; adjust as desired (aim for a sweet-tart flavor that finishes with distinct, lingering notes of the Gravenstein apple balsamic).
- Arrange the lettuce and remaining salad toppings on individual dishes. Allow guests to drizzle on the vinaigrette just before eating.
- *Chef’s note: to take some of the heat out of red onions, soak slices in ice water for at least 5 minutes. Drain and pat dry.
- For the Salad: Add the apples, spinach, romaine, walnuts and cheese together in a large bowl.
- In a medium bowl, add the balsamic, honey and Dijon. While whisking, drizzle in the olive oil and whisk until emulsified. Season to taste with allspice or nutmeg, and salt and pepper, to taste.
- Add 2 to 3 tablespoons of the vinaigrette to the bowl of greens. Toss well to incorporate. Divide among serving plates, season with pepper and serve with extra vinaigrette on the side.
