Apple and walnut salad with lemon vinaigrette
Photo by Belinda Smith-Sullivan
SERVES 4–6
¼ cup walnuts, halved
12 ounces spring mix salad greens or baby spinach
1 small shallot, peeled and thinly sliced
1 Gala apple, cored and thinly sliced, unpeeled
Parmesan cheese, shaved (as desired)
¼ cup fresh-squeezed lemon juice
½ cup olive oil
Salt and freshly ground pepper
Toast the walnuts in a skillet over medium-high heat until they become fragrant and start to brown, about 3–4 minutes. Allow to cool. Place the salad greens in a bowl, and sprinkle with toasted walnuts, shallots, apples, and cheese shavings. Whisk together lemon juice and olive oil for vinaigrette. Add salt and pepper to taste. Toss salad with ¼ cup of the vinaigrette. Divide salad onto individual plates, and top with additional cheese and pepper to taste.
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