Leaf Eater Recipe

Prepare greens

Place the mixed salad greens in a large bowl. Gently rinse if needed and spin dry in a salad spinner or pat dry with clean kitchen towels. Chill briefly in the refrigerator while preparing other components if desired.

Slice apples

Core the apples and slice into 1/8- to 1/4-inch thin wedges or half-moons. To prevent browning, toss the slices lightly with 1 teaspoon lemon juice (from the vinaigrette ingredient) as you cut, then pat dry on a paper towel.

Prepare red onion

Peel and very thinly slice the red onion. Separate into rings or thin strips. If you prefer milder onion flavor, soak the slices in cold water for 5 minutes and drain well.

Assemble salad

Add the apple slices and red onion to the bowl with the greens. Scatter the crumbled goat cheese and candied walnuts over the top. Sprinkle the chopped parsley over the salad if using. Toss gently after dressing (see vinaigrette directions) or serve the vinaigrette on the side for guests to dress individually.

In a small bowl or jar, combine the balsamic vinegar, honey, Dijon mustard, lemon juice and minced garlic. Whisk until honey is incorporated.

Slowly stream in the extra-virgin olive oil while whisking continuously (or add all ingredients to a jar, secure lid and shake vigorously) until the dressing emulsifies into a smooth vinaigrette.

Season with coarse salt and freshly ground black pepper to taste. Taste and adjust: add a touch more honey if too tart, or a splash more vinegar if too sweet. Set aside or refrigerate up to 3 days; bring to room temperature and shake well before using.

Line a baking sheet with parchment paper or a silicone mat. In a medium nonstick skillet over medium heat, combine the sugar and butter. Stir until the sugar begins to melt and coats the butter (about 1–2 minutes).

Add the walnuts and stir constantly so the sugar melts and crystallizes evenly on the nuts, about 2–3 minutes. Transfer the nuts immediately to the prepared baking sheet in a single layer and separate any clumps with a fork. Sprinkle with sea salt and allow to cool completely. Break apart any stuck pieces. Use 3 oz (about half of this batch) for one salad and store the remainder in an airtight container.