Source: Chrissy Tiegan, Serving: 4
Ingredients
Cayenne-Candied Walnuts:
- 1 cup walnut halves
- 1/4 cup sugar
- 1 tablespoon butter
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 small shallot, finely chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Salad:
- 1 large head butter or Boston lettuce, separated into leaves, larger leaves torn
- 1 apple, halved and cut into thin slices
- 1/2 small red onion, sliced into thin rings
- 1/4 cup blue cheese crumbles
- 1/2 cup Cayenne-Candied Walnuts
<p><strong>MAKE THE WALNUTS:</strong> In a nonstick skillet, combine the walnuts, sugar, butter, salt, and black pepper. Cook over medium heat, stirring, until the sugar melts, coats the nuts, and darkens, 5 to 6 minutes. Transfer to a plate and sprinkle with the cayenne. Let cool, then break apart. Season with more salt, black pepper, or cayenne, if desired. </p>
<p><strong>MAKE THE DRESSING:</strong> In a bowl, whisk together the olive oil, vinegar, shallot, salt, and pepper. </p>
<p><strong>ASSEMBLE THE SALAD:</strong> In a salad bowl, combine the lettuce, apple, blue cheese and onion. Drizzle in the dressing to taste, toss lightly, and top with the cayenne-candied walnuts. Any extra dressing keeps for a week in the fridge.</p>
<p><em>Adapted from Chrissy Teigan</em> <br>
The original recipe called for the blue cheese to be incoproated into the salad dressing, but I prefer it to be added directly to the salad. I also left the cayenne in the recipe, but I don't use that generally for the walnuts (although Ang does and it is really good). </p>