Salad with Apples and Caramelized Walnuts Salad with Apples and Caramelized Walnuts 24 servings CARAMELIZED WALNUTS 12 oz Granulated sugar 1/3 cup Water 1 lb Walnut halves VINAIGRETTE DRESSING 3/4 cup Apple cider 1/3 cup Champagne vinegar 1 1/2 oz Granulated sugar 1/2 teaspoon Salt 1/4 teaspoon Sysco Imperial/ McCormick celery salt 1/8 teaspoon Sysco Imperial/ McCormick white pepper 1/3 cup Corn oil 3 tablespoons Grape Seed oil 1 1/2 tablespoon Hazelnut oil SALAD 3 lbs Mesdun mixed greens 2 lbs., 4 oz Granny Smith apples, diced in lemon ice water For the caramelized walnuts, combine sugar and water in pan over medium-high heat. Cook until sugar tans in color. Add walnuts; toss to coat evenly. Cook another 2 minutes until sugar has colored to dark brown without burning. Remove caramelized walnuts to sheet pan to cool and harden. Chop coarsely; set aside.

For the dressing, combine cider, vinegar, sugar and seasonings in bowl; mix until well blended. Combine oils; mix slowly into cider mixture.

For each salad, dress 2 oz. greens with 1 Tbsp. dressing. Top with 1 1/2 oz. diced apple and 1 oz. caramelized walnuts.