This salad is composed with the salad ingredients atop the romaine and spring mix dressed with the honey green apple vinaigrette, honey roasted black walnuts and mint garnish.
1 head Romaine, washed & torn into bite sized pieces
2 cups spring mix
2 mint garnish, chiffonade cut
Honey Green Apple Vinaigrette
½ cup Green Apple Juice (freshly juiced green)
2 Tbsp honey
2 tsp fresh parsley, chopped
¾ cup olive oil
S & P to taste
Procedure: Put green apple juice, honey, parsley into the blender & blend on high through the lid while blender is going, slowly pour in the oil & blend until emulsified. Add salt & pepper to taste.
2 green apple, sliced
2 beets, peeled, roasted & sliced
½ cup goat cheese, crumbled
½ cup blueberries
Honey Roasted Black Walnuts
1 cup black walnuts, shelled & roughly chopped
2 tbsp honey
1/8 tsp red pepper flakes (add more for more spice)
1 tsp salt
Procedure: Preheat oven to 350. Toss ingredients together in a bowl. Pour mixture onto parchment paper on a sheet tray. Bake for 20-25 minutes or until golden brown. Check often.