Main Dish
D'Arrigo "pancake syrup" salad
Chef Todd Fisher, Monterey County
Ingredients
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
Directions
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
