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D'Arrigo "pancake syrup" salad

Recipe by:Chef Todd Fisher, Monterey County


  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. cider vinegar
  • 2 tsp. pure maple syrup
  • 1 1/2 tbsp. Dijon mustard
  • Coarse salt and ground pepper
  • 2 heads D’Arrigo romaine hearts, chopped, washed and spun
  • 4 celery stalks, thinly sliced
  • 1 apple, halved, cored and thinly sliced
  • 3 oz. crumbled blue cheese (such as Stilton)
  • 1/2 cup candied walnuts


Whisk together olive oil, cider vinegar, maple syrup and Dijon mustard. Season dressing with salt and pepper. In a large bowl, combine romaine, celery and apple. Toss with dressing. Serve salad sprinkled with blue cheese and candied walnuts.

Serves 6

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