House Salad Recipe

Prepare apples

Wash the apple, core it, and thinly slice (about 1/8-inch). If preferred, toss slices immediately with 1/2 teaspoon of the apple cider vinegar from the dressing ingredients to prevent browning and add brightness.

Toast walnuts

Place walnuts in a dry skillet over medium heat. Toast, stirring frequently, for 3–4 minutes until fragrant and lightly browned. Remove from heat and let cool, then roughly chop.

Assemble greens

Place 4 cups of mixed salad greens into a large bowl or divide among 2 plates for serving.

Add salad components

Scatter the thin apple slices and red onion (if using) over the greens. Sprinkle the toasted chopped walnuts and crumbled goat cheese evenly over the top. Add chopped parsley if using.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

Whisk vigorously (or screw lid on jar and shake) until dressing is fully emulsified and slightly thickened. Taste and adjust seasoning: add more honey for sweetness, more vinegar for acidity, or a pinch more salt if needed.

Dress the salad just before serving: drizzle about two-thirds of the dressing over the assembled salad and gently toss to combine. Reserve the remaining dressing for guests to add more if desired.

Divide the salad among plates if not already plated. Finish with a small sprinkle of additional crumbled goat cheese and a few walnut pieces on top for presentation.