Apple, Pear, Celery, Walnut & Cranberry Salad

Method

This salad was borne out of what was left in the fruit bowl that needed using up!

By happenstance it makes a perfect match with my Beetroot tart tatin. All involved judged it a great success.

It really is a version of a Waldorf salad, but I am not a fan of mayonnaise, and much prefer oil and vinegar type salad dressings. I also added cranberries, as I love them, but you could add raisins, sour cherries or anything else. Toasted hazelnuts go well too, any type of nut really works and matches particularly well with the cheese in the tart tatin.

I used Cretan white balsamic vinegar from

https://tasteofcrete.co.uk/product/white-balsamic-vinegar/

Also Yorkshire rapeseed oil from,, https://www.yorkshirerapeseedoil.co.uk/shop/originals/orinat.html

I chose rapeseed oil rather than olive oil as it allowed the sublime flavour of the balsamic to shine through. If you don’t have this balsamic, use cider or white wine vinegar, and preferably rapeseed oil, if not a mild olive oil or vegetable oil.

I also added the celery leaves as these are often overlooked, but throw them in, they taste delicious.

Serves 4-6

Ingredients

2 crisp apples, cored and cut into chunks

2 ripe pears, peeled, cored and cut into chunks

2 stalks celery, leaves included, sliced

30g walnuts, roughly chopped

30g dried cranberries

1 tbsp Cretan white balsamic/ cider/white wine vinegar

3 tbsp rapeseed oil

Salt and pepper.

Method

• Put the, apples, pears, celery, walnuts and cranberries into a bowl. Mix together well.
• Add the vinegar and oil and season well. Toss all together and taste to correct the seasoning