Cran Apple Salad Recipe
Cran compote, sliced apples, candied walnuts, goat cheese, arugula, citrus dressing
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Ingredients
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Salad
Cranberry Compote
Candied Walnuts
Citrus Vinaigrette
Method
Cranberry Compote
Make compote
In a medium saucepan combine 1 cup water and 1 cup granulated sugar. Bring to a simmer over medium heat, stirring until sugar dissolves.
Add 8 oz cranberries, 2 tablespoons fresh orange juice, 1 teaspoon orange zest, 1 teaspoon ground cinnamon and a pinch of salt. Stir to combine and return to a simmer.
Cook, stirring occasionally, until most cranberries burst and mixture thickens slightly, about 8–10 minutes. Remove from heat and let cool to room temperature. The compote will thicken more as it cools. Taste and adjust sweetness with a little more sugar if desired.
Candied Walnuts
Candy the walnuts
Line a small baking sheet with parchment or a silicone mat. In a small nonstick skillet over medium heat melt 1 teaspoon unsalted butter with 2 tablespoons granulated sugar until mixture bubbles and sugar begins to caramelize (about 1–2 minutes).
Add 3 oz walnuts and toss quickly to coat. Continue cooking, stirring constantly, for 1–2 minutes until nuts are glossy and coated but not burnt.
Immediately transfer walnuts to the prepared sheet, spreading into a single layer. Sprinkle with 1/4 teaspoon sea salt while still warm. Let cool completely; nuts will harden as they cool. Break into small clusters if needed.
Citrus Vinaigrette
Whisk dressing
In a small bowl or jar combine 3 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 1 tablespoon honey and 1/2 teaspoon Dijon mustard. Whisk or shake to combine.
Slowly whisk in 1/4 cup extra-virgin olive oil until emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as desired.
Salad Assembly
Prepare apples
Core and thinly slice 2 apples. To prevent browning, toss slices immediately with a drizzle (about 1 teaspoon) of lemon juice from the vinaigrette or place them in a bowl with a little of the prepared dressing.
Place 5 oz baby arugula in a large salad bowl. Add the sliced apples and 4 oz crumbled goat cheese.
Spoon 3–4 tablespoons cranberry compote over the salad, distributing it in small dollops rather than one large pile so each bite has contrast.
Scatter 3 oz candied walnuts over the salad.
Drizzle the citrus vinaigrette over the salad to taste (start with about 2–3 tablespoons) and gently toss to combine, taking care not to break up the goat cheese too much.
Taste and adjust seasoning with additional salt, pepper, or vinaigrette. Garnish with optional chopped parsley. Serve immediately.