Ingredients
Maple Walnut Salad
- 6 radishes
- 1 cup snap peas
- 1/2 pound Brussels sprouts
- 1 cup greens, such as arugula
- Blue cheese, for topping
- Spiced pepitas, for topping
Maple Walnut Vinaigrette
- 1 cup maple syrup
- 1 cup roasted and salted walnuts
- 1/2 cup apple cider vinegar
- 1 teaspoon kosher salt
- 2 tablespoons Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1/4 cup neutral oil
Directions
Maple Walnut Vinaigrette
Add all ingredients into a high-speed blender. Blend and adjust seasoning as necessary.
Maple Walnut Salad
- Using a mandoline, shave the radishes, snap peas, and Brussels sprouts.
- Once shaved, toss 1 cup of the shaved vegetables with 1/4 cup of the maple walnut vinaigrette.
- In a bowl, add in 1 cup of greens and top with the dressed shaved vegetables. Top with blue cheese and spiced pepitas.
Folk Detroit is located at 1701 Trumbull St., Detroit. Call 313-742-2672 or visit folkdetroit.com for more information — and be sure to check out hourdetroit.com for even more recipes including Alpino’s Piedmontese Ragu and Aurora Italiana’s Frutti di Mare.
This story originally appeared in the December 2024 issue of Hour Detroit magazine. To read more, pick up a copy of Hour Detroit at a local retail outlet. Our digital edition will be available on Dec. 9.
|
|
|
