I used dried, sweet Bing cherries instead of tart, a Fuji apple instead of Granny Smith and I didn't realize the recipe said to toast the walnuts. That's par for the course. Didn't see that until I was done serving it. Not big deal. The original recipe called for two teaspoons of sugar. I omitted that completely. Sweet enough with just the maple syrup. This one is a great salad no matter what! Definitely a keeper.
To make the apple matchsticks, I used a Julienne Mandoline slicer. It surprised me how well it worked. I love the slicers, but I love my fingertips, too, and definitely had to be careful! It make nice sized matchsticks in about five seconds. I still have my finger tips. There was this one time though...
Apple, Dried Cherry, and Walnut Salad with Maple Dressing
Source: Bon Appétit, September 2002 - original recipe by the Mountain Town Station Brewing Company and Steakhouse, Mount Pleasant, MI
For the Maple Dressing:
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or any white wine vinegar
1/2 cup canola oil
1 bag baby spinach (or any mixed greens)
2 Fuji apples, peeled, cored, cut into matchstick-size strips (use any apple you like)
1/2 cup dried cherries (tart or sweet)
1/2 cup chopped walnuts, toasted (or not!)
Keep some apple, walnuts and cherries on the side to sprinkle over the top of the salad when you serve!
Whisk mayonnaise, maple syrup, and vinegar in a medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. Or put all the dressing ingredients in a jar and shake it really, really well! (Dressing can be prepared 3 days ahead. Cover and refrigerate. Shake jar or whisk again before using.)
Toss spinach, apples, cherries, and walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining apples, walnuts, cherries and then serve.
Joining Mary's Mosaic Monday. For more mosaic's stop by the Little Red House!