The best of fall, on a plate.
Main IngredientsNuts
1 tsp butter or margarine
1/4 cup walnuts
1/8 - 1/4 tsp kosher salt
2 Dressing makes enough for salads
1 garlic clove crushed
1/2 cup olive oil
1/4 balsamic vinegar
1 tsp brown sugar
1 tsp dijon mustard
salt and pepper
Salad
1 head romaine chopped
1/2 honey crisp apple chopped
1/4 cup shredded aged white cheddar
2 tbsp dried cranberries
Garlic cheese toasts
1 cheese bun split
1 garlic clove halved
1/4 shredded aged cheddar
Recipe Steps
Main IngredientsNuts
1 tsp butter or margarine
1/4 cup walnuts
1/8 - 1/4 tsp kosher salt
2 Dressing makes enough for salads
1 garlic clove crushed
1/2 cup olive oil
1/4 balsamic vinegar
1 tsp brown sugar
1 tsp dijon mustard
salt and pepper
Salad
1 head romaine chopped
1/2 honey crisp apple chopped
1/4 cup shredded aged white cheddar
2 tbsp dried cranberries
Garlic cheese toasts
1 cheese bun split
1 garlic clove halved
1/4 shredded aged cheddar
Recipe Steps
- In a small sauté pan, melt butter, add walnuts and toast in butter for a few minutes over medium heat, pull off heat, add salt tossing in pan, set aside to cool.
- Dressing- In a small chopper or blender, or mason jar, add ingredients and blend well. Set in fridge until use.
- Arrange salad ingredients on plate, top with salted walnuts, and some of the dressing, with a side of cheese garlic toast if desired.
- Cheese garlic toast - preheat broiler, rub sliced part of garlic clove all over bun, top with shredded cheese, and broil until melty.