Ocean Prime House Salad Recipe

Prepare greens

Wash romaine and field greens thoroughly. Spin or pat dry until very dry. Tear romaine into bite-size pieces and combine with field greens in a large bowl; chill briefly while you prepare the other components.

Prepare apple

Core and thinly slice the Granny Smith apple into 1/8- to 1/4-inch slices or half-moons. To prevent browning and keep texture, toss the slices in a small bowl with 1 teaspoon lemon juice (optional).

Toast walnuts

Place walnuts in a dry skillet over medium heat. Toast, shaking the pan occasionally, for 3–4 minutes until fragrant and slightly darker. Remove immediately to a plate to cool, then roughly chop.

Crumble goat cheese

If using a log of goat cheese, crumble it into small pieces (about 3 oz total). Keep refrigerated until ready to assemble.

In a small bowl or jar, combine sherry vinegar, Dijon mustard, whole-grain mustard, minced shallot and honey. Whisk together until smooth.

While whisking continuously, slowly stream in the extra-virgin olive oil to emulsify the dressing. Alternatively, put all ingredients in a jar, secure lid, and shake vigorously until combined.

Season the vinaigrette with salt and freshly ground black pepper. Taste and adjust: add up to 1 teaspoon lemon juice if you want brighter acidity, or another 1/2 teaspoon honey if you prefer sweeter. The dressing should be balanced between tangy and slightly sweet with a smooth texture.

Dress the greens: Just before serving, pour about 2–3 tablespoons of the sherry mustard vinaigrette over the chilled greens. Gently toss with tongs to coat evenly. Add more dressing sparingly — the salad should be lightly dressed, not saturated.

Add mix-ins: Arrange the apple slices over the dressed greens, then scatter the toasted chopped walnuts and crumbled goat cheese evenly across the top.

Finished touches: Taste and finish with a light sprinkle of flaky sea salt and a turn or two of fresh black pepper. Serve immediately so the apples remain crisp and the walnuts retain crunch.