COURTNEY FJELSTED
SALAD
1/2 cup chopped walnuts
3 tablespoons sugar
1 bag spring mix salad
1 handful baby spinach
1/2 green apple, diced
1/4 cup red grapes, halved
APPLE CIDER VINIGARETTE
3/4 cup canola oil
1/3 cup cider vinegar
1/3 cup brown sugar
1 teaspoon salt
3/4 teaspoon ground mustard seed
Lightly grease a plate. Set aside. Place the sugar and walnuts in a pan over medium heat, stirring occasionally. When the sugar begins to liquefy, stir constantly so that the walnuts are coated. When the sugar begins to turn brown, remove from heat, and pour the walnuts on prepared plate. Set aside and let cool.
Place all ingredients for cider vinaigrette in the blender. Blend until smooth.
Place the spring mix, spinach, caramelized walnuts, apple and grapes in a salad bowl. Serve with vinaigrette.
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