2 large crisp apples, such as Honeycrisp or Fuji, thinly sliced
1/2 cup dried cranberries
1/2 cup walnuts, toasted and roughly chopped
1/3 cup feta cheese crumbles
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1/2 teaspoon dijon mustard
Salt and black pepper to taste
Instructions
Place the chopped walnuts in a small dry skillet over medium heat. Stir them frequently for about 3 to 5 minutes until they become fragrant and slightly golden brown. Remove them from the heat immediately and let them cool so they do not continue to cook and burn.
In a small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, and dijon mustard. Season the mixture with a pinch of salt and fresh ground black pepper. Give it a good shake or whisk until the dressing is well emulsified and smooth.
Wash your apples thoroughly and slice them into thin wedges or bite sized pieces. If you are not serving the salad immediately, you can toss the slices in a tiny bit of lemon juice to keep them looking bright and fresh, though the acidity in the dressing will also help prevent browning.
Place the mixed spring greens in a large serving bowl. Add the sliced apples, dried cranberries, and the cooled toasted walnuts. Gently toss the ingredients together so that the fruit and nuts are evenly distributed throughout the greens.
Drizzle the prepared vinaigrette over the salad right before you are ready to eat. Toss gently to coat every leaf. Sprinkle the feta cheese crumbles over the top as a final touch, and serve immediately while the greens are crisp and fresh.
