Fall Salad

Fall Salad

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Biltmore Estate Pinot Grigio

Looking for the perfect Biltmore wine to pair with this dish? We have just the selection for a truly tasty meal.

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54321

01/12/15

Scrumptious

By Brenda Thomas

I have had this salad as well as variations on it many times. It is delicious and satisfying as a meal by itself. A little white wine makes it perfect.

 


Celebrate the bounty of autumn with this simple green salad enhanced by crisp apple slices and caramelized walnuts, plus a crowning touch of blue cheese and bacon. Enjoy as a light lunch with a glass of Biltmore Estate Pinot Grigio.

Serves 6

Preparation Time: 25 minutes


Salad Ingredients

  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 2 cups water
  • 1 1/2 Granny Smith apples
  • 16 oz. mixed salad greens
  • 1 cup + 2 tablespoons herb vinaigrette salad dressing
  • 1 1/2 cups crumbled blue cheese
  • 12 slices of bacon - crisp-fried and crumbled
  • 15 cherry tomatoes

Caramelized Walnuts Ingredients

  • 1/2 cup sugar
  • 2 tablespoons sherry vinegar
  • 1 1/2 cups walnuts

Preparation Instructions

Preheat oven to 375°F. In a small pot add the sugar and sherry vinegar, and stir over medium heat until fully dissolved. Stir in the walnuts. Spread on a cookie sheet lined with parchment paper. Bake for 10 - 12 minutes and allow to cool.

Combine the lemon juice, sugar, and water in a 2-quart bowl and whisk until the sugar dissolves. Cut the apples into thin wedges and place in the lemon water to prevent browning. Toss the mixed greens with salad dressing and the blue cheese in a large stainless steel bowl. Spoon onto 6 plates. Sprinkle with the bacon and caramelized walnuts. Add 5 cherry tomato halves to each serving and top evenly with the apples. Serve immediately.


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