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| 1 1/2 Tasse | Lightly toasted walnuts plus walnuts to garnish; (divided) |
| 1 Tasse | Apple cider |
| 1/4 Tasse | cider vinegar |
| 1 Tasse | Clover honey |
| 1 Teelöffel | mustard dry |
| 1/2 Tasse | Walnut oil |
| 1/2 Tasse | olive oil |
| 16 Tasse | (about) loosely packed fresh spinach leaves; torn, washed, dried |
| 4 | Granny Smith apples; cored, sliced into thin wedges |
| 1 Tasse | Crumbled blue cheese or to taste |
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Milwaukee Journal Sentinel.
Combine 1 1/2 cups walnuts and apple cider in blender and puree. Pour mixture into large bowl. With wire whisk, blend in cider vinegar, honey and dry mustard. Combine oils and add to mixture, whisking until well combined. Makes about 4 1/2 cups dressing.
Heat vinaigrette slowly over low heat in saucepan. Arrange salad plates with fresh spinach, sliced apples and crumbled blue cheese. Ladle on about 2 ounces warm vinaigrette and sprinkle with toasted walnuts. Makes 8 servings.
Terry Wulf, owner, sent the recipes
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