Biltmore Estate Pinot Grigio
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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.
Preparation Time: 25 minutes
- 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
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.