Orchard salad

Michael Wolf of Serendipity

Not only does this salad look pretty, it’s packed with fall flavors from the crisp apple slices to the candied walnuts that add some extra crunch. Using dried cherries instead of cranberries gives the dish a slightly more luxurious feel.

Ingredients:

24 oz. fresh spinach

2 Fuji apples, sliced into thin wedges

6 oz. candied walnuts

6 oz. red baby tomatoes, halved

6 oz. yellow baby tomatoes, halved

2/3 cup dried cherries

4-5 oz. blue cheese crumbles

Directions: Combine all ingredients, adding cherries to taste. More or less blue cheese can be used depending on preference. Dress the salad in a toasted walnut vinaigrette (recipe below).

Walnut Vinaigrette

Ingredients:

1/2 cup toasted walnuts

3/8 cup apple cider vinegar

1 garlic clove

1/2 shallot

1 cup mayonnaise, divided

1/4 cup sugar

3/4 cup walnut oil

1/2 cup olive oil blend

1/2 tbsp. salt

1/2 tbsp. pepper

Directions: Set walnut oil, olive oil blend and 1/2 cup of mayonnaise to the side. Combine the remaining ingredients in a blender and blend. Once ingredients are well mixed, slowly add walnut oil and olive oil to blender while it is blending, allowing mixture to emulsify. Put remaining mayo in a bowl and slowly whisk in the vinaigrette, being careful not to break the emulsification. Serve with orchard salad.

Next: Roasted organic turkey by Morels.