Crunchy Salad with Apples and Grapes
Soups and Salads
Recipe from Susan Nye's Around the Table
Number of Servings
1 Cortland or Gala apple, julienned
8 or so red seedless grapes, cut in half
About 1/4 c. crumbled gorgonzola (about 1 oz.)
About 1/4 c. walnuts, toasted
Preparation - Directions
Put romaine, apple and grapes in large bowl; drizzle with enough vinaigrette to lightly coat and toss to combine. Sprinkle with crumbled gorgonzola and toasted walnuts, toss again and serve.
Apple Cider Vinaigrette
Makes about 1 cup
1/4 c. apple cider
2 T. apple cider vinegar
1 T. Dijon mustard
1 T. maple syrup or brown sugar (optional)
1-2 T. chopped red onion
Sea salt and freshly ground black pepper to taste
About 3/4 c. or to taste extra virgin olive oil
Put cider, vinegar, mustard, maple syrup and onion in a blender, season with salt and pepper and process to combine.
With motor running, slowly add the olive oil and process until smooth.Cover and store extra vinaigrette in the refrigerator.