ARMAGH ORCHARD SALAD WITH APPLE THYME VINAIGRETTE

Apple trees dot the countryside of the county of Armagh where Judith Mcloughlin was raised. This salad is a celebration of that beloved ingredient.

For the vinaigrette:

3 tablespoons apple cider vinegar 2 tablespoons cold-pressed apple

juice

2 tablespoons honey

1 teaspoon dry mustard 2 tablespoons finely chopped

shallot

½ cup olive oil

2 teaspoons fresh thyme leaves ½ teaspoon sea salt

¼ teaspoon freshly cracked black pepper

For the salad:

1 tablespoon unsalted butter

¾ cup walnut halves

Pinch of sea salt

6 cups tender mixed greens, such as

baby spinach and arugula 1 Granny Smith apple, cored and

thinly sliced

1 Pink Lady red apple, cored and

thinly sliced

2 ounces (¼ cup) crumbled blue

cheese

Prepare the vinaigrette: In a blender or the bowl of a food processor, combine the vinegar, apple juice, honey, mustard and shallot. With the motor running, slowly drizzle in the olive oil. When emulsified, blend in the thyme, salt and pepper. (Alternatively, place all ingredients in a jar, seal and shake until emulsified.)

Prepare the salad: In a small skillet over medium heat, melt the butter and add the walnuts and salt, shaking the pan gently for 2 to 5 minutes or until the walnuts are golden brown and aromatic. Set aside to cool, then coarsely chop.

To assemble the salad, place the greens, apples, blue cheese and nuts in a large bowl. Just before serving, toss with about half the vinaigrette. Reserve some of the vinaigrette to serve on the side should your guests prefer to pour a little extra on their salad.

Serves 4-6.

Per serving, based on 4, with half the vinaigrette: 620 calories (percentage of calories from fat, 67), 15 grams protein, 40 grams carbohydrates, 13 grams fiber, 48 grams total fat (9 grams saturated), 18 milligrams cholesterol, 681 milligrams sodium.