Stacked Waldorf Salad
Makes 4 servings
1 Fuji apple
1 Granny Smith apple
2 cups Creamy Apple-Cider Vinaigrette, divided (recipe follows)
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon ground black pepper
1 cup frisée, washed and trimmed
⅓ cup thinly sliced celery
½ cup crumbled goat cheese, divided
½ cup chopped toasted walnuts
Garnish: fresh parsley and celery leaves
Using a sharp knife or a mandoline, slice Fuji apple and Granny Smith apple approximately ⅛ inch thick. In a large bowl, combine apple slices, approximately ⅓ cup Creamy Apple-Cider Vinaigrette, salt, sugar, and pepper. Toss to combine.
To serve, divide and layer apple slices, frisée, celery, and ¼ cup goat cheese on 4 plates. Divide remaining ¼ cup goat cheese and walnuts among salads. Serve immediately with remaining 1⅔ cups Creamy Apple-Cider Vinaigrette. Garnish with parsley and celery leaves, if desired.
Creamy Apple-Cider VinaigretteMakes 2 cups
1½ tablespoons minced shallot
¼ cup apple-cider vinegar
½ cup mayonnaise
2 tablespoons buttermilk
1 tablespoon honey
1 tablespoon chopped fresh thyme
1½ teaspoons kosher salt
1 teaspoon ground black pepper
¾ cup extra-virgin olive oil
In a medium bowl, combine shallot and vinegar. Let mixture stand for about 15 minutes.
Add mayonnaise, buttermilk, and honey, whisking to combine. Stir in thyme, salt, and pepper. Whisking constantly, gradually add olive oil, and mix until smooth and creamy. Chill for at least 1 hour. Vinaigrette can be stored, refrigerated, in an airtight container for up to 3 days.