Pulcinella Salad Recipe
baby greens with fontina cheese, apples, and walnuts
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Ingredients
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Salad
Dressing
Method
Salad
- 1
Toast walnuts
Heat a small skillet over medium heat. Add the walnut halves and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a plate to cool, then roughly chop and set aside.
- 2
Prepare apple
Quarter the apple, remove the core, then thinly slice or dice to bite-size pieces. Toss the apple pieces with 1 tablespoon lemon juice to prevent browning and set aside.
- 3
Shave Fontina
Using a vegetable peeler or sharp knife, shave the Fontina into thin slices or small ribbons. Alternatively, cube into roughly 1/4-inch pieces if preferred.
- 4
Assemble salad
Place the baby greens in a large salad bowl. Add the apple pieces, toasted walnuts, and shaved Fontina. Season lightly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, reserving final seasoning to taste after dressing.
Dressing
- 5
Make vinaigrette
In a small bowl or jar, combine 1.5 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 tablespoon minced shallot. Whisk or shake to combine. While whisking, slowly stream in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or sweetness, adding up to 1 more teaspoon honey or 1/2 tablespoon vinegar as desired.
- 6
Dress the salad
Drizzle about two-thirds of the vinaigrette over the assembled salad and gently toss with salad tongs until evenly coated. Taste and add remaining dressing if needed. Adjust seasoning with additional salt or pepper to taste.
- 7
Serve
Divide the dressed salad among 4 plates or bowls. Sprinkle any remaining toasted walnuts and a few extra shavings of Fontina over each portion. Serve immediately.