Shaved Apple & Celery Salad with Maple-Mustard Vinaigrette

Looking for a fresh and different salad to kick up a meal? Chef Tim McCoy has created a Shaved Apple & Celery Salad with Maple-Mustard Vinaigrette that is perfect anytime of the year. Tim is a culinary instructor at the Loretta Paganini School of Cooking in Chesterland and teaches a variety of classes. Tim actually gave Fox 8's Kristi Capel a cooking lesson last year when Kristi visited the cooking school. Tim is back to teach Kristi a brand new tasty recipe that's perfect this time of year.

SHAVED APPLE AND CELERY SALAD

with Dried Cranberries and Maple-Mustard Vinaigrette

Yield: 4 Large or 8 Small Salads

2              Cups       Romaine Lettuce, sliced thin
2              Cups       Celery, sliced thin
1              each       Granny Smith Apple
1              each       Honeycrisp Apple
1              recipe     Maple-Mustard Vinaigrette
1/2          Cup         Dried Cranberries, chopped
1/2          Cup         Toasted Walnuts
1/2          Cup         Goat Cheese, crumbled

Shave apples on a Japanese mandolin.
Toss mixed salad greens, celery, and half the apples with just enough maple-mustard vinaigrette to coat.
Place salad on salad plates as desired.
Toss remaining apples with just enough maple-mustard vinaigrette to coat. Arrange shaved apples on each salad plate.
Garnish each salad with a small amount of dried cranberries, toasted walnuts, and crumbled goat cheese. Serve immediately.

Maple-Mustard Vinaigrette

Yield: About 1 1/4 Cups

1/4          Cup         Champagne Vinegar
3            Tbsp       Maple Syrup
2            Tbsp       Whole Grain Mustard
3/4          Cup         Olive Oil
(to taste)               Salt and Pepper


In a mixing bowl, combine champagne vinegar, maple syrup, and whole grain mustard. Whisk to incorporate ingredients.

While continuously whisking, add olive oil to form a stable emulsion. Season to taste with salt and pepper.

Use immediately or refrigerate for later use.

Vinaigrette