Quick Salad with Apples and Walnuts

/ Mike's Kitchen, Uncategorized / By

I served this salad recently at a Taft Street Board of Directors meeting, although it would go equally well in a less august setting. This salad will pair well with the Taft Street 2012 Russian River Valley Pinot Noir.

INGREDIENTS:

  • 4 cups mixed greens
  • 1 Gravenstein apple, cored and chopped
  • 1/3 cup toasted walnuts, chopped
  • 4 slices bacon, cooked and chopped
  • 2 ounces blue cheese, crumbled
  • 1 tablespoon cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ½ cup olive oil
  • Salt and pepper to taste

DIRECTIONS

  1. In a large salad bowl combine the top five ingredients.
  2. Whisk together the remaining ingredients in a small bowl. Slowly add the vinaigrette until it thinly coats the salad (you may not need all the vinaigrette).