Apple, Grape and Blue Cheese Salad with Candied Walnuts

I would like to tell you a little about one of my favorite restaurants in Boise, Flatbread Community Oven. Have you ever been? If not, GO NOW. It is amazing. I am truly obsessed. Fantastic wood-fired pizza (I prefer the sundried tomato, artichoke, goat cheese concoction), great wine flights for under $10, salads and the best part is that you can finish off your meal with warm homemade chocolate chip cookies and cold milk.

They also make this unbelievably good salad with chicken, apples, grapes, blue cheese and candied walnuts. Of course, the first time I ordered it, I immediately went home and tried to copy it minus the chicken. The result is this recipe, not quite Flatbread status, but it is pretty darn good. Flatbread makes theirs with mixed greens, which Jav hates, so I substituted romaine. BTW, for all you Boise peeps, I heard there is a new Flatbread going in downtown Boise on 6th and Main. Holla!

Apple, Grape and Blue Cheese Salad with Candied Walnuts

1 Cup Seedless Red Grapes Halved

1 Apple Chopped

1 Cup Candied Walnuts Chopped (Recipe Below)

 ½ Cup Blue Cheese Crumbles

 5-6 Cups Romaine Lettuce (washed, dried and Cut into bite size pieces)

Apple Cider Vinaigrette (Recipe Below)

 Mix all ingredients together.

 Pour dressing over salad just prior to serving.

 Candied Walnuts

1/4 Cup Sugar

1 Cup Walnuts

Heat sugar over medium heat in a medium skillet until it just starts to melt. You must be super careful and diligent at this point. I have destroyed many of expensive nuts at this point by burning them. Throw in walnuts and let sugar melt, but as soon as you see the sugar turning brown turn down the heat to low. Cook until all sugar is melted and walnuts are evenly coated. Remove from heat and set aside on foil. Set in fridge for 15 minutes. Serve cool.

Apple Cider Vinaigrette

3 Tablespoons Apple Cider Vinegar

¼ Teaspoon Dijon Mustard

¼ Cup Olive Oil

Salt and Pepper to Taste

Mix ACV and mustard together with wire whisk. Slowly whisk in Olive Oil. Season to taste. Enjoy!

Love,

Lindzee