Apple & Walnut Harvest Salad with a Gravenstein Apple Vinaigrette
All the flavors in this incredible salad are an ode to the fall season. Crisp apples, tart cranberries, earthy-sweet cheese and our Gravenstein Apple White Balsamic make for an incredible bite. 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 Virgin Olive Oil, medium or mild intensity
- 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
- French or Italian-inspired farmhouse cheese, Such as Point Reyes Toma, Thomasville Tomme or Griffin, both by Sweet Grass Dairy
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.
Notes
Note: Griffin cheese by Sweet Grass Dairy is not unlike its Thomasville Tomme. Griffin is made in a similar way except the curds are soaked in Terminus Porter from Gate City Brewing, adding a malty flavor.
Sigona's does not carry Sweet Grass Dairy year-round.
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