Pungent arugula, blissfully bitter radicchio, salty-funky blue cheese and crunchy candied walnuts all take their turn in this classic autumn salad. Pick a crisp, sweet apple to balance those big flavors, like Hudson’s Golden Gem, Hooples’ Antique Gold or Honeycrisp. Note that the candied walnuts need to steep overnight, so start them the night before you plan to serve the salad.
Ingredients
- 1 cup (4 ounces) walnuts, roughly chopped
- ¼ cup brown sugar
- Fine sea salt
- 1 small head radicchio
- 1 bunch arugula
- 1 small head frisée
- 2–3 apples, cored and sliced
- ½ cup (4 ounces) crumbled blue cheese, such as Point Reyes Farmstead Cheese Co.’s Bay Blue
- 1 tablespoon apple cider vinegar
- 1½ tablespoons apple cider balsamic vinegar
- 1 tablespoon finely minced shallot
- 2 teaspoons grainy mustard
- ½ tsp finely chopped fresh thyme
- Sea salt and freshly ground pepper, to taste
- ½ cup extravirgin olive oil, preferably Arbequina
Preparation
To prepare the walnuts, combine the walnuts and brown sugar in a small saucepan. Add water to just cover the walnuts. Bring to a simmer. Transfer walnuts and syrup to a bowl. Cover and let soak in the syrup overnight.
The next day, preheat oven to 225°F, using a convection fan if possible. (If not, preheat to 250°F.) Line a baking sheet with parchment. Drain walnuts (save syrup for another use). Spread out on baking sheet and bake until caramelized, 30–35 minutes. Sprinkle with sea salt. Let cool.
To make the salad, toss the radicchio, arugula and frisee to mix. Whisk the dressing ingredients together (or shake vigorously in a jar). Toss greens with half the dressing. Divide among salad plates. Arrange apple slices, blue cheese and candied walnuts on top. Serve the remaining dressing to add as desired at the table.
