Fall Apple Salad with Walnut Vinaigrette

Ingredients for Vinaigrette:
1/3 c. Roasted Walnut Oil
1 Tbsp. Champagne Wine Vinegar
2 tsp. honey
Saltwest Naturals Flor de Sal, to taste
freshly ground pepper, to taste

Ingredients for Salad:
½ medium fennel bulb, thinly sliced
½ large apple,  cored and thinly sliced
¼ c. pomegranate seeds
1 Tbsp. crumbled walnuts
½ small shallot, thinly sliced
2 oz. fresh goat cheese (optional)
1 Tbsp. dried cranberries
fresh celery leaves and fennel fronds for garnish

To prepare the vinaigrette, combine all of the ingredients in a glass jar, seal the lid, and shake until emulsified. The vinaigrette can be prepared ahead of time and stored in the refrigerator. If refrigerated, allow to come to room temperature and shake well before using.

To prepare the salad, combine the apple, fennel, shallot and toss with vinaigrette until evenly coated.

Arrange on plates and finish with goat cheese, pomegranate seeds, cranberry and crumbled walnuts. Garnish with the celery leaves and fennel fronds.

Serve immediately.

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