Waldorf Salad with Icewine Vinaigrette

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.

Riesling IcewineIngredients:

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

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