Candied Walnut–Apple Salad with Lemon Vinaigrette | James Beard Foundation
The Jack Stack team serves this light but flavorful salad next to plates of its signature ‘cue.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Baking sheet
- Parchment paper
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Spoon
- Plate
Ingredients
- 1/4 cup of white sugar
- 2 tablespoons water
- 1/2 cup walnut halves
- 1 lemon
- 1/2 teaspoon Dijon mustard
- 1/2 clove garlic, finely minced
- 1/2 cup olive oil
- Salt
- pepper
- 6 cups baby arugula leaves
- 2 Granny Smith apples, cored, seeded, and thinly sliced
- 2 tablespoons finely diced red onions
- 1/2 cup crumbled blue cheese
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