Serves 4
Ingredients
For the salad:
- 3 medium Gravenstein or other apples, chopped
- 1 cup celery, thinly sliced
- 1/2 cup toasted walnuts, chopped
- 1/2 cup dates, chopped
- 4 oz sharp cheddar, grated
- 1 large head romaine, chopped
For the dressing:
- ⅓ cup olive oil
- 2 tbsp apple cider vinegar
- 1 ½ tsp Dijon mustard
- ½ tsp dried tarragon (or 1 ½ teaspoons fresh)
- Salt and pepper, to taste
Instructions
Preheat the oven to 350° F. Combine the dressing ingredients and season with salt and pepper to taste. Place the walnuts on a cookie sheet and bake for 8 to 10 minutes. Once the walnuts have cooled, combine the salad ingredients and toss with half of the dressing. Taste and add more dressing if needed.
Tip: If you are using fresh tarragon, increase the amount used to 1 1/2 teaspoons. Dried herbs typically have a more concentrated flavor!