A delightful salad combining crisp apples, toasted walnuts, and creamy cheese, topped with a sweet and tangy raspberry dressing.
Preheat your oven to 250°F (120°C).
Preheating ensures even roasting of the walnuts.
Place the walnut halves on a baking sheet and roast them in the oven for about 15 minutes, stirring halfway through.
Roasting enhances the flavor and crunch of the walnuts.
Wash and dry the mixed greens and arrange them on individual serving plates.
Ensure the greens are completely dry to prevent sogginess.
Slice the apples into thin wedges and distribute them evenly over the greens.
Slice the apples just before serving to keep them fresh and crisp.
Sprinkle the roasted walnuts and crumbled blue cheese over the salad.
Distribute the toppings evenly for a balanced flavor in each bite.
In a mixing bowl, whisk together the olive oil, honey, raspberry vinegar, dry mustard, celery seed, salt, and pepper until well combined.
Whisking vigorously helps emulsify the dressing for a smooth texture.
Drizzle the dressing lightly over the salad just before serving.
Add the dressing gradually to avoid overdressing the salad.
Serve the salad immediately and enjoy the fresh, vibrant flavors.
Serve the salad as soon as it's dressed to maintain its crispness.
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