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Ingredients
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Salad
Method
Salad
- 1
Toast walnuts
Place walnuts in a dry skillet over medium heat. Toast, stirring or shaking the pan, for 3–4 minutes until fragrant and lightly browned. Transfer to a small bowl to cool (toasting brings out flavor and prevents sogginess).
- 2
Prepare apple
Core and thinly slice the apple into matchsticks or 1/8" slices. As you slice, toss the apple with 1 tablespoon fresh lemon juice to prevent browning and add bright flavor.
- 3
Slice onion
Thinly slice enough red onion to yield about 2 tablespoons. If raw onion is strong, place slices in a small bowl of cold water for 5 minutes, then drain and pat dry to mellow the bite.
- 4
Make dressing
In a small bowl or jar combine 2 tablespoons extra-virgin olive oil, 1 teaspoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust salt, pepper or acid as needed.
- 5
Assemble salad
Place 6 cups of mixed salad greens in a large bowl. Add the lemon-tossed apple slices and the drained red onion. Crumble 3 ounces of goat cheese evenly over the greens and sprinkle the toasted walnuts on top.
- 6
Dress and toss
Drizzle about half of the dressing over the salad (reserve remaining dressing for guests to add more). Gently toss with salad tongs until ingredients are lightly coated. Serve immediately, passing extra dressing at the table.
