Oct 10, 2017

Jonathan and Honey Crisp Apple Salad

2   Jonathan apples (Core and cut into desired shape)
1   Honey crisp apples (Core and cut into desired shape)
¼ C  Blue cheese crumbles

Candied Nuts
1 C   Sliced Pecans, or nuts of choice (almond, cashew, walnut)
1    Egg White
4 Tbsp.  Sugar
½ tsp.  Salt
½ tsp.  Cinnamon
as needed Oil or Butter for pan

Preheat oven to 325* F

Mix sugar, cinnamon, and salt together in a bowl.

Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until nuts are evenly coated. Spread coated nuts onto an oiled baking sheet.

Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

4 Tbsp.  Apple cider vinegar
6 Tbsp.  Olive oil
2 Tbsp.  canola oil
4 Tbsp.  Lavender Honey
1 Tbsp.  Orange Juice
1 tsp.   Orange zest
Salt to taste

Combine ingredients and blend thoroughly and reserve for salad.

After nuts have browned evenly and cooled, toss together nuts, apples, blue cheese, and top with dressing.  Enjoy!

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