Apple season is here! What to do with all those apples once you’ve made the pie, crumble, or applesauce? Here’s my twist on a classic Waldorf. This crisp and refreshing salad is perfect as an elegant light lunch or elevated dinner starter. 

Salad Ingredients: 

• 2 Fuji Apples, halved and sliced 
• 2 Granny Smith Apples, halved and sliced 
• 1/2 teaspoon sea salt 
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon sugar 
• 1 1/2 cups celery hearts, sliced on the diagonal 
• Crumbled goat cheese 
• Walnuts, toasted (Place walnuts in a single layer in a skillet, over medium heat toss for 2-4 minutes until they have a nutty, toasted fragrance.)

Dressing Ingredients: 

• 1 shallot, minced
• 1/4 cup apple cider vinegar 
• 1/2 cup mayonnaise 
• 2 tablespoons buttermilk 
• 1 tablespoon wildflower honey 
• 2 teaspoons fresh thyme, chopped
• 1 1/2 teaspoons kosher salt 
• 1/4 teaspoon ground black pepper 
• 3/4 cup extra virgin olive oil

Dressing Instructions: 

• In a medium bowl combine shallot and vinegar and let stand 15 minutes. 
• Add mayonnaise, buttermilk, and honey. Whisk to combine. 
• Stir in thyme, salt, and pepper. 
• Slowly drizzle in olive oil, whisking constantly to combine. 
• Note: You will likely have more dressing than needed. Extra can be stored in the refrigerator for up to two days and used as a traditional salad vinaigrette.

Salad Instructions: 

• In a medium bowl combine apples, salt, pepper, sugar, and celery. 
• Toss with dressing. 
• Plate and garnish with goat cheese and toasted walnuts.