Apple Walnut Salad with Cranberry Vinaigrette

By michaelmeiner

Ingredients

• 1/2 red delicious apple
• 1 granny smith apple
• Lemon juice
• 1/4 cup fresh or frozen cranberries -- thawed
• 1/4 cup balsamic vinegar
• 1 Tablespoon chopped red onion
• 1 Tablespoon plus pinch of sugar
• 1 teaspoon dijon mustard
• 1/2 cup walnut oil
• 1/4 cup canola oil
• 1/4 cup water
• Salt and pepper
• 10 cups mixed baby greens
• 1/2 cup chopped walnuts -- toasted

Details

Servings 6

Preparation

Step 1

core and slice the apples very thin. Place apple slices in a bowl of ice water with lemon juice to keep them from discoloring.

Place cranberries a food processor with a knife blade; process until smooth. Add vinegar, onion , sugar, and mustard; process until well blended. With processor running, gradually add the oils and water in a steady stream until well blended. Transfer to a small bowl and season to taste with salt and pepper. Dressing can be made a day ahead. Cover and refrigerate. To serve, bring to room temperature and whisk to blend. Do not slice the apples until ready to serve.

Combine greens, apples and dressing, turning to coat. Add walnuts.