Emulsifier Free Classic Apple Walnut Salad
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Learn more →Ingredients
4 servings
For the salad
- ½ cup walnut halves
- 5 oz mixed greens
- 2 medium apples, cored and thinly sliced
- 2 stalks celery, thinly sliced
- ¼ cup dried cranberries
- 2 oz crumbled blue cheese or gorgonzola
For the dressing
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup extra virgin olive oil
Instructions
- 1
Heat a large skillet over medium heat. Add the walnut halves and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, salt, and black pepper until combined. Drizzle in the olive oil in a steady stream while whisking continuously until the dressing is emulsified and slightly thickened.
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