Inspired by Tessa Kiros’ “Twelve” cookbook, this excellent salad is easy to make and can be changed up using other nuts and cheeses, perhaps hazelnuts, pecorino Toscano or Gorgonzola dolce. Right now is apple season, local grape season and local nuts are available so perfect timing!
Makes 6 – 8 Servings
1 large apple
Mixed greens with radicchio & arugula for 8 servings
½ + cup shelled walnuts, very coarsely chopped & toasted (see below)
½ + cup stemmed local grapes (I used local Coronation & Skookum grapes)
8 Tbsp. very good quality EVOO
2 Tbsp. balsamic vinegar or Mosto Cotto if you have it!
1/3 cup Parmigiano-Reggiano shavings
Wash, core and halve the apple, leaving on the skin. Cut each half thinly; placing the slices into lightly salted cold water that has a bit of lemon juice added.
Wash, spin dry the mixed greens. Divide the greens between 8 plates or one large serving platter. Top with the nuts, the well- drained apple slices, stemmed grapes.
Mix the EVOO and balsamic together in a small bowl; season with salt and pepper, drizzle the dressing over the salads. Scatter with the Parmigiano, serve immediately.
Helpful link to toasting nuts: click here.
