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SERVES:
4-6

INGREDIENTS:

• 2 cups walnut halves


• 4 cups water for blanching nuts


• 1/4 cup maple syrup


• Salt to taste (approx. 1/2 -1 tsp)


• 1/3 cup vegetable oil


• 3 Tbs apple cider vinegar


• 11/2 tsp Dijon mustard


• Black pepper to taste


• Chopped romaine lettuce as needed


• Thinly sliced apples as needed


• Crumbled blue cheese for garnish

PROCEDURE:

Preheat the oven to 350 degrees and also bring a medium large pot of water to a boil for blanching the walnuts first.

Add 2 cups of walnut halves to the boiling water and let those boil along for about 1 minute and then use a slotted utensil to scoop them into a mixing bowl and add 1/4 cup of maple syrup to that and salt to taste....toss everything together, spread it out on a baking tray and pop it onto the center rack of the preheated oven.

Meanwhile, make the dressing for the salad by combining 1/3 cup vegetable oil with 2-3 Tbs apple cider vinegar, a little dollop of Dijon mustard, a good crack of black pepper

You really do have to stir the nuts around once in a while as they're baking and, after about 10 minutes or so, take them out of the oven and let them cool down.

Then combine as much chopped romaine and sliced apple as you like....with enough dressing to coat....divide that onto individual plates and top with crumbled blue cheese and some of the toasted walnuts.

HINTS:

Make sure the walnuts are really well drained before you add the maple syrup and you'll want to toss them around once in a while as they're toasting.

You'll end up with more walnuts than you need but they make a great snack by themselves and you want to make sure you loosen them up as they're cooling down so they don't stick to the tray.