3/4cupwalnutshalved, roasted, then roughly chopped
1/3cupfeta cheesecrumbled
Vinaigrette:
1/3cupextra-virgin olive oil
2tablespoonsbalsamic vinegar
1tablespoon dijon mustard
2teaspoonshoney or maple syrup
kosher saltto taste
Freshly ground black pepperto taste
Instructions
Prepare the vinaigrette: in a small bowl, combine the olive oil, balsamic vinegar, mustard, and honey. Whisk until blended. Season with salt and pepper, to taste.
Assemble the salad: in a large bowl combine the lettuce, apples, red onions, walnuts, and feta. Drizzle with desired amount of vinaigrette and serve immediately. You’ll have leftover vinaigrette, which can be refrigerated in an airtight container for at least one week, if not more.