Ingredients
Method
- Add dijon mustard, honey, balsamic vinegar, salt and pepper to a bowl and whisk together. Then, slowly add the oil while whisking. Keep whisking until the oil is fully incorporated.
- Add the lettuce, gorgonzola, apple and candied walnuts to a bowl and toss with enough balsamic vinaigrette to coat everything. Enjoy!
Candied Walnuts
- Melt the butter in a non stick pan over medium heat.
- Add the walnuts and sugar and cook for about 5 minutes, or until all the sugar has melted and the walnuts are evenly coated. Stir the walnuts often, to prevent the them from burning.
- Spread the walnuts out on parchment paper and let them cool completely. Store them in an airtight container.
Notes
- This recipe is for one large dinner salad, or 2-3 side salads. If you’re serving more people, simply multiply the recipe.
- If you want a nice presentation for your guests, layer the salad instead of tossing it. Place the greens in a serving bowl and fan the apples over them. Sprinkle the gorgonzola and candied walnuts on top. Then, drizzle the dressing over the salad or serve it on the side.
- If you are not serving the salad immediately, soak the apples in a little bit of lemon juice and water for a few minutes before adding them to your salad. This will prevent them from browning. For detailed instructions or other methods of keeping your apples from turning brown, click here.
- Store extra dressing in an airtight container in the refrigerator for up to a week.
- Store extra candied walnuts in an airtight container.
- If you don’t want to make your own candied walnuts, you can always buy them here.