Recipe by Chef Jonathan Bardzik
Sweet apples, earthy, rich walnuts and fresh Salanova lettuces are dressed in a cider vinaigrette with a piney punch of rosemary. Simple enough for a Tuesday, special enough to serve as the first course for a holiday season dinner. Top with grilled chicken or a spoonful of farro or quinoa for lunch.
- 1 shallot, minced
- ¼ cup cider vinegar
- 1 tsp Dijon mustard
- 1 tsp finely chopped fresh rosemary
- ¼ cup walnut oil
- ¼ cup olive oil
- 4 cups Salanova lettuce
- 1 medium eating apple like Crimson Crisp or Nittany
- ½ cup toasted walnuts
Make vinaigrette: In a medium bowl, whisk together shallot, vinegar, mustard and rosemary. Season with salt and pepper and let rest for 20 minutes while flavors develop. Drizzle in walnut and then olive oils, while whisking, to form a creamy emulsion
Prepare salad ingredients: In a large bowl, lightly dress Salanova greens to taste. Thinly slice apple, place slices in a medium bowl and dress with remainder of vinaigrette.
Plate salad: Divide Salanova greens between two plates. Top salads with half each of the apple and walnuts.
TIP: Want to make this quick salad again? Double the vinaigrette and store the leftover dressing in the refrigerator. Let it come to room temperature 20 minutes before using and shake vigorously to re-emulsify.