This is the best salad that I’ve made in a minute; I guess I’d expect nothing less from a super model. Also, it’s beyond simple, just a really nice combo that will soon be in regular rotation. A few ratio tweaks from me…sometimes I think Ms. Teigan may have had a vo-so or two too many in the kitchen.

Crunchy, cream, tart.

Butter Lettuce Salad with Blue Cheese and Cayenne Candied Walnuts

Dressing:

• 6 T. olive oil
• 2 T. red wine vinegar
• 1/2 of a shallot, finely chopped
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground pepper

Salad:

• 1 large head of butter lettuce
• 1 apple, halved and cut into thin slices, then halved again
• 1/2 small red onion, thinly sliced
• 1/4 c. blue cheese crumbles
• 1/2 c. cayenne-candied walnuts

Cayenne-Candied Walnuts:

• 1 c. walnut halves
• 1/4 c. sugar
• 1 T. butter
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper

1. Make the cayenne-candied walnuts by combining all walnut ingredients in a small nonstick pan over medium heat. Toss all ingredients so they are evenly coated and cook, stirring often, until sugar melts.
2. Cool walnuts on a plate until ready to use. Chop up a bit if needed.
3. Make the dressing by combine all ingredients and whisking together.
4. Make the salad. Lightly dress and sprinkle with walnuts.