Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tbsp Apple Cider Vinegar (ACV)
  • 1 Tbsp Maple Syrup (Grade A or B)
  • 1 tsp Dijon Mustard
  • 1/4 tsp Fine Sea Salt
  • 1/8 tsp Freshly Ground Black Pepper
  • 1/2 cup Walnut Halves or Pieces (Raw, unsalted)
  • 1 tsp Unsalted Butter (Optional, for richness during toasting)
  • 5 oz Mixed Spring Greens or Baby Spinach (Washed and dried)
  • 2 medium Crisp Apples (Fuji, Honeycrisp, or Gala), cored and diced
  • 1 tsp Lemon Juice
  • 3 oz Crumbled Goat Cheese (Chevre)
  • 1/4 cup Dried Cranberries (Optional)

Instructions:

  1. Prepare and Toast the Walnuts: Melt the butter (if using) in a small skillet over medium heat. Add the walnut pieces and toast, stirring constantly, until fragrant and lightly golden (approx. 3–5 minutes). Transfer the walnuts immediately to a plate lined with parchment paper to cool completely.
  2. Prepare the Dressing: In a small jar or bowl, combine the Apple Cider Vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk or shake vigorously. Slowly stream the olive oil into the mixture while continuously whisking or shaking to create an emulsion. The dressing should thicken slightly and look creamy. Taste and adjust seasoning. Set aside.
  3. Prep the Apples and Cheese: Core and dice or slice the apples to a uniform size. Toss the prepared apples immediately with 1 teaspoon of lemon juice. This prevents oxidation and browning. Crumble the goat cheese into small, even pieces.
  4. Assemble and Serve: In the large salad bowl, combine the dried greens, the prepared apples, and the optional dried cranberries. Just before serving, pour about half of the prepared vinaigrette over the salad components. Gently toss the salad until the greens are just coated. Divide the salad among serving plates. Garnish each plate generously with the toasted walnuts and the crumbled goat cheese. Drizzle any remaining dressing lightly over the garnish and serve immediately.