Recipes for salads using toasted walnuts include chopped apple salad with toasted walnuts, blue cheese and pomegranate vinaigrette, and a winter salad with toasted walnuts. Both recipes include a homemade dressing. Chopped apple serves eight, whereas winter salad serves four.
To prepare chopped apple salad, combine 6 chopped apples, 2 cups baby spinach, 2 heads sliced endive, 1 cup toasted walnuts and 3/4 pound crumbled blue cheese. To make the vinaigrette dressing, whisk 1/4 cup pomegranate molasses, 2 tablespoons red-wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, and salt and pepper to taste. Add 3/4 cup extra virgin olive oil and whisk. Pour desired amount over salad.
To make winter salad with toasted walnuts, create the walnut vinaigrette dressing by combining 1 sliced shallot, 1 tablespoon red-wine vinegar, 1 teaspoon Dijon mustard, and 1/2 teaspoon salt. Let stand for five minutes, add 1/4 cup walnut oil and whisk. Toast 1/4 cup chopped walnuts in a dry skillet over low heat for two to three minutes, stirring constantly, and place on a cool plate. Combine 4 cups mixed salad greens with 1 Belgian endive, 1 sliced fennel bulb and 2 cups white mushrooms. Pour dressing on salad, toss, sprinkle walnuts over the top and serve.