Recipe - Inn At Cedar Crossing Warm Walnut Vinaigrette

1 One half cup Lightly toasted walnuts plus
walnuts to garnish;
(divided)
1 cup Apple cider
One fourth cup Cider vinegar
1 cup Clover honey
1 teaspoon Dry mustard
One half cup Walnut oil
One half cup Olive oil
16 cup (about) loosely packed fresh
spinach leaves; torn,
washed, dried
4 Granny Smith apples; cored,
cut or sliced up into thin wedges
1 cup Crumbled blue cheese or to
taste

Notes: Inn at Cedar Crossing, 336 Louisiana St., Sturgeon Bay, WI.
Milwaukee Journal Sentinel.

Combine 1 One half cups walnuts and apple cider in blender and puree. Pour
mixture into large bowl. With wire whisk, blend in cider vinegar, honey and
dry mustard. Combine oils and add to mixture, whisking until well combined.
Makes about 4 One half cups dressing.

Heat vinaigrette slowly over low heat in saucepan. Arrange salad plates
with fresh spinach, cut or sliced up apples and crumbled blue cheese. Ladle on about
2 ounces warm vinaigrette and sprinkle with toasted walnuts. Makes 8
servings.

Note: Refrigerate any unused dressing. Dressing recipe can be halved.

Terry Wulf, owner, sent the recipes

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998