1⁄3 cup apple cider vinegar
1⁄3 cup olive oil
1⁄3 cup walnut oil
2 tbsp. crème fraîche
1 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
1 cup walnuts
1 lb. baby gem (romaine) lettuces or Bibb lettuce, torn into large pieces
1 head celery, inner stems and leaves only, stems thinly sliced and leaves left whole
1 1⁄2 cups halved green grapes
Flaky sea salt
3 oz. Danish Kornblomst or Stilton blue cheese
- In a small bowl, whisk the apple cider vinegar with the olive and walnut oils, crème fraîche, and Dijon until smooth and season the vinaigrette with salt and pepper.
- In a small skillet, heat the walnuts, tossing occasionally, until toasted, about 6 minutes. (I used my toaster oven – put walnuts on tray and shook them a few times)
- Arrange the lettuce on a large serving platter, followed by the celery stems and leaves, warm walnuts, and the grapes.
- Drizzle the salad with the vinaigrette, season lightly with sea salt and pepper, and top with the blue cheese before serving.
I used romaine and would cut the pieces into smaller pieces next time.
There was lots of dressing left over that I stored in a jar in the fridge.
Keywords: Salad, Romaine, Grapes, Walnuts, Celery, Easy, Blue Cheese,