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Apple, Bacon and Goat Cheese Salad
A distinctively different salad, highlighted with a tangy-sweet apple butter vinaigrette.
Ingredients
Servings: 15
Candied Walnuts
1 cup granulated sugar
2 oz. butter
1 tsp. ground cinnamon
4 cups walnut halves and pieces
Apple Butter Vinaigrette
1 cup MUSSELMAN'S® Premium Apple Butter
16 oz. MUSSELMAN'S® Apple Cider Vinegar
1 ¼ tsp. kosher salt
1 tsp. freshly ground black pepper
16 oz. olive oil
Salad
16 cups (about 10 oz.) mixed greens
64 thin slices apple (from 2-3 large apples)
16 oz. goat cheese, crumbled
16 strips bacon, cooked until crisp and chopped
Method
- To make the walnuts, line a half-sheet pan with parchment or silicone liner. Combine sugar and butter in medium sauté pan. Cook over medium heat until butter is melted. Using a wooden spoon or heat-resistant spatula, stir in cinnamon and walnuts, coating evenly with sugar mixture. Continue cooking until sugar is completely dissolved and mixture coats walnuts evenly and turns golden brown, about 5-8 minutes. Pour nuts onto lined sheet pan. (Use caution as sugar mixture is extremely hot and can cause burns.) As nuts cool, separate into small chunks and reserve.
- To make the vinaigrette, whisk apple butter and vinegar in a large mixing bowl. Stir in salt and pepper. Whisk in olive oil until mixture is emulsified. Adjust seasoning.
- To make the salads, place on each plate about 1 cup greens, 4 slices apple, 1 ounce goat cheese and about 1 Tablespoon bacon. Sprinkle with candied walnuts and serve with 2 ounces vinaigrette.
Printed: Dec 11, 2024
Real Fruit, Real Ingredients.
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