Making your own cheese crisps is a revelation, you could eat them as a cracker, top your soup with them, or crunch them over your salad like I’ve done here, they are easy, and so delicious. A Waldorf is one of those classic salads, that never goes out of style, little updates keep it relevant.
Waldorf with cheese crisps
Dressing (makes extra):
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tbsp brown sugar
1 tsp dijon mustard
1 small garlic clove crushed
Pinch of salt and pepper
1 cup grated aged cheddar cheese
2 large apples diced (I used honeycrisp)
1/2 cup celery diced
1/2 cup walnuts roughly chopped
1/4 cup dried cranberries
1 green onion thinly sliced
Directions:
Waldorf with cheese crisps
Dressing (makes extra):
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tbsp brown sugar
1 tsp dijon mustard
1 small garlic clove crushed
Pinch of salt and pepper
1 cup grated aged cheddar cheese
2 large apples diced (I used honeycrisp)
1/2 cup celery diced
1/2 cup walnuts roughly chopped
1/4 cup dried cranberries
1 green onion thinly sliced
Directions:
- Combine all dressing ingredients in a small container with a lid, shake vigorously. Set in fridge until ready to use.
- Preheat oven to 400f
- On a sheet pan lined with parchment paper, place grated cheese into 8 somewhat equal mounds.
- Bake for about 7 minutes checking in the last 2 minutes to make sure it doesn’t burn.
- Let cool on pan completely.
- Combine salad ingredients, a good drizzle of dressing, and crunched up cheese crisps.