Ingredients:

  • 6 cups (140g) mixed baby greens
  • 2 medium (300g) Honeycrisp or Granny Smith apples, thinly sliced
  • 1/2 cup (60g) walnuts, roughly chopped
  • 1/3 cup (40g) crumbled blue cheese
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5g) Dijon mustard
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper

Instructions:

  1. Place the chopped walnuts in a dry skillet over medium heat. Toss frequently for 3–5 minutes until they smell nutty and look golden brown, then remove from heat immediately.
  2. Combine the olive oil, apple cider vinegar, maple syrup, Dijon, salt, and pepper in a mason jar. Shake vigorously for 30 seconds until the mixture is emulsified and creamy.
  3. In a large salad bowl, toss the mixed greens with half of the dressing to lightly coat the leaves. Layer the sliced apples and toasted walnuts on top.
  4. Gently sprinkle the crumbled blue cheese over the top. Drizzle the remaining dressing over the cheese and apples, then toss gently to avoid bruising the greens.