Salad with Green Beans and Gravenstein Apples


I love the smell and taste of Gravenstein apples, I can’t resist them. I was inspired to create something a little bit different then I had planned when I went to the market. So, I put them in my salad, no problem.

8-10 Cups arugula and escarole, cleaned and dried, tear escarole leaves into pieces
2 handfuls green beans, nice fairly thin ones, blanched for 1-2 minutes and placed in ice water
1 cup toasted walnuts
1 thinly sliced Gravenstein apple
1 minced small shallot
4 tablespoons walnut oil
1 tablespoon champagne wine vinegar
2 tablespoons creme fraiche
Sea salt and freshly ground black pepper, to taste

1. Whisk together walnut oil, champagne wine vinegar, creme fraiche, shallot, sea salt and pepper, set aside for flavors to develop while putting together salad.

2. In a large bowl put together arugula, escarole, apple. green beans and walnuts. Add dressing to salad and mix together.

Serve on your grandmother’s best glass tea sandwich platter.

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