Fall Apple Salad with Roasted Walnut Vinaigrette
1/3 cup Seasons Roasted Walnut Oil
1 tbsp Seasons Champagne Vinegar
2 tsp Seasons Lemon Honey with Walnuts [Available at Seasons]
Seasons Fleur de Sel, to taste
Freshly ground pepper, to taste
½ medium fennel bulb, thinly sliced
½ large apple, cored and thinly sliced
¼ cup pomegranate seeds
1 Tbs crumbled walnuts (use walnuts from Seasons honey jar)
½ small shallot, thinly sliced
2 oz fresh goat cheese (optional)
1 Tbs dried cranberries
Fresh celery leaves and fennel fronds for garnish
To prepare the vinaigrette, combine all of the ingredients in a glass jar, seal the lid, and shake until emulsified. The vinaigrette can be prepared ahead of time and stored in the refrigerator.
If refrigerated, allow to come to room temperature and shake well before using.
To prepare the salad, combine the apple, fennel, shallot and toss with vinaigrette until evenly coated.
Arrange on plates and finish with goat cheese, pomegranate seeds, cranberry and crumbled walnuts. Garnish with the celery leaves and fennel fronds.