Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
- For the salad:
- ½ cup walnut halves and pieces
- 2 Granny Smith apples, peeled and cored
- 2 tablespoons melted butter or walnut oil
- 1 5-ounce container of baby or wild arugula
- 1 container of micro beet greens
- For the Vinaigrette:
- 2 tablespoons Cabernet Sauvignon
- 2 tablespoons apple cider vinegar
- 1 teaspoon raw organic sugar or honey
- ½ teaspoon grated orange zest
- ¼ cup walnut oil
- Sea salt and freshly ground pepper to taste
Spread the walnuts on a baking sheet and toast for 10-12 minutes, until golden.
Slice the apples on the mandoline and arrange 5 slices in a spiral for each serving. Brush with melted butter and bake for 10-12 minutes, until tender.
When the toasted walnuts are cool enough to handle, rub them in a clean tea towel or a colander to remove any loose skin.
While the apples and walnuts are baking, prepare the vinaigrette. Whisk together the wine, cider vinegar, sugar and zest. Slowly whisk in the walnut oil and season to taste.
To plate: Place a spiral of baked apple on each plate. Place the walnuts, arugula and micro greens in a bowl and toss with enough vinaigrette to lightly coat. Divide the salad amongst the apple spirals, creating a high pile so the edges of the apple are still visible. Serve immediately.
Variations: If this is being served as a first course or brunch salad, try topping it with a sprinkling of dried cranberries and crumbled chevre.
*You can get a perfectly serviceable mandoline for around 30 dollars, and you will likely use it a great deal once you have it. Mandolines allow for perfectly uniform thin slices of just about any firm fruit or vegetable, and are a great tool to have in your kitchen.
Adaptation Copyright 2013 by Jen Hoy