Warm Walnut Vinaigrette Salad
1 ¾ c. lightly toasted walnuts
1 c. apple cider
¼ c. OLIVE MILL White Balsamic
Vinegar
1 c. clover honey
1 t. dry mustard
½ c. OLIVE MILL Walnut Oil
½ c. OLIVE MILL Extra Virgin Olive
Oil
16 c. loosely packed fresh spinach, torn, washed and dried
4 Granny Smith apples, cored, sliced
Into thin wedges
1 c. crumbled blue cheese
Combine 1 ½ c. walnuts and apple cider in blender and puree. Pour mixture into large bowl. With a wire whisk, blend in the white Balsamic vinegar, honey and dry mustard. Combine oils and add to mixture, whisking until well combined. Making about 4 ½ cups of dressing. Heat vinaigrette slowly over low heat in a saucepan. Arrange salad plates with spinach, apples and blue cheese. Ladle about 2 ounces warm vinaigrette over the salad and garnish with remaining walnuts.
