This past weekend felt like the first days of summer. I don’t know if its because we adopted a new puppy, or because we have had friends over more often… but summer is here, and I love it! One of my favorite summertime gatherings are dinner parties, and for girl’s night we made beautiful, light, healthy food. Well, the meal was healthy…the wine and cheese plate, not so much. I feel like i post salmon quite a bit, but its so healthy and great for your skin that it seems to be my go-to dish. Im not going to include the salmon on my blog today (it was an easy one, baked at 425 for 22 minutes, with fresh dill and lemon pepper) because the real winner of the evening was this salad! Its colorful and crunchy and I just love it.
What you need:
a variety of apples, I used 2 fuji’s, 2 granny smith, and 2 golden delicious
parmesan cheese (buy a nice one from the store, it stays good for a long time and is worth it!)
candied or spicy walnuts (trader joe’s has some sweet and spicy ones that i’m totally addicted to)
vinaigrette of your choice (I use the newman’s own Olive Oil and Vinegar)
And if your a truffle pig, like I am, a drizzle of Truffle Honey. I get it at Whole Foods.
Using a mandolin, slice your apples and celery. You don’t want to do them too thin, i usually use the #3 setting.
( I know I’ve talked about the importance of a mandolin, but seriously I use mine a couple times a week!)
using your mandolin, shave off some nice pieces of your parmesan
break up you walnuts into halves
a small squeeze of lemon
a small amount of your vinaigrette
combine in a large bowl and toss
divide on to your plates
add a twist of sea salt and a small drizzle of your truffle honey over the top.
The sweet and salty combo is my favorite!
MAKE SURE YOU WAIT UNTIL THE LAST MINUTE TO PREPARE THIS SALAD. THE APPLES WILL START TO BROWN IN ABOUT 10-15 MINUTES.
Enjoy. xo Haylie