Autumn Double-Apple Salad

September 2008
Autumn Double-Apple Salad

by 3 people

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Nothing brings on the rush of autumn quite like a crisp apple.

Makes: 8 servings

Prep: 20 mins

  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper
  • 1/4 cup extra-virgin olive oil
  • 3 appleshalved, cored and thinly sliced lengthwise
  • 2 ribs celery, thinly sliced crosswise
  • 1 cup seedless grapes, halved
  • 1 8 ounce bag  mixed greens
  • 1 cup toasted walnuts, chopped
  1. In a large salad bowl, whisk together the vinegar, mustard, and 1/4 teaspoon each salt and pepper. Pour in the olive oil in a slow, steady stream, whisking constantly.
  2. Add the apples, celery and grapes to the dressing; toss to coat. Add the greens and walnuts and toss; season with salt and pepper.
  • Taz Pinot Gris 2007 (California), Francis Ford Coppola Director's Cut Chardonnay 2006 (California)