Waldorf Salad with Crisp Apples, Toasted Walnuts and Icewine Vinaigrette
Wine Pairing: Inniskillin Vidal or Riesling Icewine
This play on a traditional Waldorf Salad accentuates the freshness of the salad by using a lighter vinaigrette as opposed to a mayonnaise based dressing.
2 Granny Smith Apples, Peeled and Julienned
4 Ribs of Celery, Peeled and Julienned
¼ Cup Chopped Walnuts, Toasted
Salt and Pepper to Taste
For the Vinaigrette:
2 Tbsp Olive Oil
2 Tbsp Vegetable Oil
1 Tsp Pommery Mustard
3 Tbsp Vidal or Riesling Icewine
1 Tsp Sea Salt
1 Tsp Black Pepper
1. Whisk wine and mustard until combined, drizzle in oils until lightly emulsified, season with salt and pepper.
2. Toss apples, celery and nuts with the dressing and serve. Garnish with celery leaves.
3. Serve with Inniskillin Vidal Icewine
Recipe by Executive Chef David Penny
Adam Waxman is an award winning travel journalist focusing on food, wine and well being. As well as an actor in film, television and formerly, the Stratford Festival, he is the Publisher of DINE and Destinations magazine.