I have made this salad since it came out in Cooking Light’s August 2005 magazine. It is one of my favorites. I usually add candied pecans, dried cranberries or cherries, and crumbled feta cheese to it for a little more color.
I love this salad. My friends always ask me to bring it to gatherings. sometimes I use pears, sometimes I use different cheeses, but I really like the dressing so that stays constant. I don't usually dress the salad for guests, i let everyone add however much they want.
What am I missing? I bought top quality syrup and walnut oil, used Honeycrisp apples (which are delicious in their own right), and even added some blue cheese. The recipe was just....meh. Nothing to write home about. One thing was that it calls for WAY too much dressing....I'm going to try to tweak it...this recipe has so much potential!