Honey Crisp Apple Fall Salad


1 cup coarsely chopped walnuts or pecans lightly toasted

3 tablespoons apple cider vinegar

1 tablespoon minced shallot

1 teaspoon Dijon mustard

1 teaspoon sugar

1/4 cup grape seed oil

2 table extra-virgin olive oil

Kosher salt

Freshly ground pepper

Two heads of Bibb lettuce

2 Honey Crisp apples, thinly sliced


  1. Preheat the oven to 375 degrees and spread the pecans in a pie plate. Bake for 10 to 12 minutes, until the pecans are lightly browned. Let cool.
  2. Meanwhile, in a large bowl, whisk the vinegar with the shallot, mustard and sugar; let stand for 10 minutes. Whisk in the canola and olive oils and season the vinaigrette with salt and pepper
  3. Add the Bibb lettuce, celery, apples and toasted pecans to the vinaigrette and toss to coat thoroughly. Season the salad with salt and pepper and transfer to a platter. Scatter the crumbled blue cheese on top and serve.

**For a main course salad I love adding grilled chicken or serving it with a cup of French Onion Soup

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