Honey Crisp Apple Salad w/ Candied Walnuts and Spiced Cider Vinaigrette! #vegetarian #foodrecipe
It was love at first chomp the first occasion when I tasted a crisp, Honeycrisp apple a few years back. I had never known about this kind of apple, yet the name alone sounded completely divine and alluring.
A sweet, crunchy apple plate of mixed greens is they very kind of regular bite or light dinner that sounds so speaking to me amid this time.
The freshness of tart, delicious Honeycrisp apples; the sweet, toasty mash of candy-coated walnuts; the peppery clues of the strewn greens, all showered with a spiced juice vinaigrette, are what the kinds of early October are about for me.
What's more, getting imaginative with what's accessible in bounty right presently is every one of the a piece of the delight. Go on… take a chomp! 😉 What's more, taste what's great and pass it on.
Also Try Our Recipe : PESTO PASTA WITH SUN DRIED TOMATOES AND ROASTED ASPARAGUS
• 2 heads frisee, chopped into bite-size pieces
• 4 cups wild arugula
• 1 cup candied walnuts
• 2 large Honeycrisp apples, sliced into thin matchsticks
• Spiced Cider Vinaigrette (recipe below)
-In a large bowl, add the frisee, arugula, walnuts and about half of the matchstick-sliced apples, and drizzle lightly with some of the Spiced Cider Vinaigrette;
-Next, add equal portions of the salad to bowls or plates, and then top each salad with equal portions of the remaining matchstick-sliced apples and another generous drizzle of the vinaigrette;
-Serve as is, or garnish with a few additional candied walnuts.
Spiced Cider Vinaigrette Ingredients:
• 1/4 cup plus 2 tablespoons apple cider vinegar
• 2 1/2 tablespoons honey
• 2 tablespoons walnuts, lightly chopped (you can use candied or plain)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 1/4 teaspoon plus a pinch salt
• Pinch cumin
• Pinch curry powder
• 1/2 cup plus 2 tablespoons canola oil
-Add all ingredients through the curry powder into the bowl of a food processor, and process until everything is well combined and smooth; with the processor running, slowly drizzle in the oil and continue to process until the vinaigrette is well emulsified and blended.
For more detail : bit.ly/2JqNEz9
Read More Our Recipe : CROCK POT TUSCAN CHICKEN