Farmer's Market Salad Recipe

Prepare greens

Wash the Boston Bibb leaves and arugula thoroughly. Spin or pat dry and tear the Bibb leaves into bite-size pieces. Place greens in a large salad bowl and chill briefly while you prepare other components.

Prepare apple

Core and thinly slice the Fuji apple. Toss the slices immediately with 1 tablespoon lemon juice to prevent browning and set aside.

Line a small baking sheet or plate with parchment or foil. In a small nonstick skillet over medium heat, combine 2 tablespoons granulated sugar and 1 teaspoon butter. When the sugar begins to melt, add the walnuts and a pinch of salt. Stir constantly for about 2–3 minutes until the sugar fully melts and coats the nuts and they are fragrant and lightly browned.

Tip the hot candied walnuts onto the prepared sheet and spread into a single layer to cool. Once cool, break into clusters as needed. Total time: about 6–8 minutes including cooling.

In a small bowl or jar, whisk together 2 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 tablespoon finely minced shallot until combined.

Slowly drizzle in 4 tablespoons extra-virgin olive oil while whisking vigorously to emulsify. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness (add up to 1 teaspoon more honey or 1 teaspoon more vinegar) as desired. If using a jar, add oil, close, and shake vigorously until emulsified.

Right before serving, pour about half of the vinaigrette (approximately 3 tablespoons) over the chilled greens and gently toss to coat. Add the apple slices and toss lightly to distribute.

Scatter the crumbled bleu cheese evenly over the salad, then sprinkle the candied walnuts on top.

If desired, drizzle a little more vinaigrette over individual portions. Serve immediately.