- Servings: 4
1/2 cup walnut halves
1 generous cup rough-torn pieces of crusty bread
2 tablespoons extra virgin olive oil, plus more for the bread
1/4 cup lime juice
generous pinch chili flakes
2 crisp apples (Pink Lady, Honeycrisp, etc)
1/4 cup parsley leaves, plucked off the stems
4 scallions, thinly sliced on a diagonal
1/3 cup crumbled sharp white cheddar
Preheat your oven to 350° Fahrenheit. Spread the walnuts in a rimmed baking sheet, and toast, stirring occasionally, until golden brown (~8-10 minutes). Give them a rough chop (or just crush them with your hands), and set aside in a small dish.
Raise the oven temperature to 450° Fahrenheit, and place the bread chunks on that same baking sheet. Toss with a drizzle of olive oil and sprinkling of salt, then toast, stirring occasionally, until toasted to a golden brown on the edges, ~10 minutes (you can also do this in a skillet, but hey if you've got the oven on it's easy). Remove, and set aside.
In a large bowl, whisk together the olive oil, lime juice, honey, and chili flakes, along with salt to taste. Core and thinly slice the apples, then toss them with the dressing to coat (which, conveniently, will keep the apples from discoloring). Then add the parsley, scallions, cheddar, and reserved walnuts and bread, and gently toss. Transfer to plates and serve.