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Apple Walnut Salad

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Serves 8 | 

The perfect salad for Winter.


1 1/2 red apples, peeled, cored and sliced
1 1/2 cups walnuts, coarsely chopped
1/2 cup dired cranberries
6 cups arugula
6 cups coarsely torn endive
3 tablespoons extra-virgin olive oil
4 tablespoons walnut oil
3 tablespoons red wine vinegar
Salt, to taste
Ground black pepper, to taste


  1. Combine arugula and endive in large salad bowl.
  2. Heat half the olive oil in large skillet over medium-high heat. Add apples and shallots, saute for 5 minutes.
  3. Add walnuts and saute for and additional minute.
  4. Stir in vinegar. Remove skillet from heat, stir in walnut oil and remaining olive oil. Season with salt and pepper.
  5. Pour chestnut mixture over arugula mixture, toss together well.
Cooking Method: Pan-Fry
Course: Salad
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