Loading...

Prepare the walnuts: Preheat a small skillet over medium heat. Add the walnuts and toast for 3-5 minutes, stirring occasionally, until fragrant. Be careful not to burn them. Remove from heat and let cool, then roughly chop.

Prepare the salad ingredients: Wash and chop the romaine lettuce. Thinly slice the Persian cucumbers. Core and thinly slice the apple. Place all prepared ingredients into a large salad bowl.

Make the maple vinaigrette: In a small bowl or jar, combine the extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and freshly ground black pepper. Whisk vigorously or shake until well combined and emulsified.

Assemble and serve: Just before serving, pour the desired amount of maple vinaigrette over the salad ingredients. Toss gently to ensure all components are evenly coated. Sprinkle the toasted walnuts over the top.


Prepare the walnuts: Preheat a small skillet over medium heat. Add the walnuts and toast for 3-5 minutes, stirring occasionally, until fragrant. Be careful not to burn them. Remove from heat and let cool, then roughly chop.

Prepare the salad ingredients: Wash and chop the romaine lettuce. Thinly slice the Persian cucumbers. Core and thinly slice the apple. Place all prepared ingredients into a large salad bowl.

Make the maple vinaigrette: In a small bowl or jar, combine the extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and freshly ground black pepper. Whisk vigorously or shake until well combined and emulsified.

Assemble and serve: Just before serving, pour the desired amount of maple vinaigrette over the salad ingredients. Toss gently to ensure all components are evenly coated. Sprinkle the toasted walnuts over the top.
