Walnut, Maple, and Apple Salad

Yield: 4 Salads


3 Tbsp Flying Olive Walnut Oil

1 Tbsp Flying Olive Gravenstein Apple Balsamic Vinegar

1 Tbsp Flying Olive Maple Balsamic Vinegar

½ tsp Dijon or Country Style Dijon Mustard

Brown sugar or honey to taste (I usually don’t use any, but if the apples are REALLY tart, I might use a teaspoon)

4-6 cups mixed salad greens of choice

1 small red onion, sliced into thin strips

1 large tart apple, cored, sliced, and chopped into bite-sized pieces

1/3 cup toasted walnuts or pecans, chopped


Whisk together the Flying Olive Walnut Oil, Flying Olive Gravenstein Apple Balsamic Vinegar, Flying Olive Maple Balsamic Vinegar, and the Dijon mustard. Taste and add sweetener if desired.

Prepare the individual salads by dividing the greens between 4 plates (you can also make one large salad, if you prefer.  Sprinkle the onion slices on each salad. Add the apple pieces to the dressing and coat well (this will prevent the apples from browning). Then, spoon the apples on each salad. Add the remaining dressing, if any. Top with the chopped nuts. Serve.

Submitted by Barb L.