Ingredients
Scale
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- 4 cup arugula, rinsed and patted dry
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- 6 oz. walnuts, chopped
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- 2 Tbsp honey, preferably local
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- 2 tsp ground cinnamon
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- 2 tart apples, cut in half, core removed, and cut into thin slices
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- 1 Tbsp fresh lemon juice
½ small red onion, sliced thin
- 1 Tbsp fresh lemon juice
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- 4 oz. blue cheese, crumbled
Sea salt and black pepper, to taste
Instructions
Directions:
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- Place the top oven rack in the center position and preheat the oven to 350°F.
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- In a small bowl, toss walnuts with honey and cinnamon until evenly coated. Arrange walnuts in a single layer on a rimmed baking sheet lined with parchment paper or a Silpat™ baking mat.
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- Place baking sheet in preheated oven and bake for 8-10 minutes. Remove from oven and set aside.
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- While the walnuts are toasting, prepare the vinaigrette by combining the white balsamic vinegar, honey, Dijon mustard, and garlic in a small glass bowl. Season with salt and pepper, to taste. Slowly whisk in the olive oil until well combined. Taste and adjust other flavors, as desired. Set aside.
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- Add sliced apples to the large salad bowl and sprinkle with lemon juice. Toss until well coated. Add arugula, seasoned walnuts, red onion slices, and blue cheese to the bowl and gently toss to combine.
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- Drizzle salad with a little vinaigrette right before serving and toss to combine. Serve immediately with remaining dressing on the side. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 10 minutes