- CANDIED WALNUTS:
- ¼ cup sugar
- 1 Tablespoon butter
- ¼ teaspoon cinnamon
- 1 cup walnuts, halves or large pieces
- ¼ cup MUSSELMAN’S® Apple Butter
- ½ cup MUSSELMAN’S® Apple Cider Vinegar
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ cup olive oil
- 4 cups mixed greens
- 1 apple, cored and thinly sliced
- 4 ounces goat cheese, crumbled
- 4 slices bacon, cooked and chopped
Candied Walnuts Line a baking sheet with parchment paper or a Silpat.
On medium heat, add the sugar and butter to a skillet and let it melt.
Add the cinnamon and the walnuts, stirring to coat. Cook until the sugar is completely dissolved, and starting to caramelize - about 2 minutes more.
Pour the walnuts onto the lined baking sheet in a single layer, and let them cool.
Dressing Whisk the apple butter and vinegar in a small bowl. Add salt and pepper, then slowly whisk in the olive oil. Season to taste with additional salt and pepper if necessary.
Salad Place the greens in a large bowl. Top with the sliced apples, crumbled goat cheese, bacon, and candied walnuts. Serve with dressing on the side.