Apple Tart with Tossed Greens, Candied Walnuts and Sherry Vinaigrette

Name: Apple Tart with Tossed Greens, Candied Walnuts and Sherry Vinaigrette
Ingredients: 4 cups greens (such as romaine, radicchio, green leaf and red leaf lettuce); 1 puff pastry sheet; 2 Granny Smith apples, cored and sliced as thin as possible, preferably on a mandoline; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 cup brown sugar; 1 tablespoon apple juice or orange juice; 1 egg, beaten, to brush on the puff pastry; 1 cup candied walnuts; 11/2 cups grape or cherry tomatoes cut in 1/2; Salt; Pepper; 1/2 cup sherry vinegar; 1 tablespoon diced red onion; 2 teaspoons chopped chives; 3/4 cup salad oil

16 ingredients

9 steps

Ingredients

4 cups greens (such as romaine, radicchio, green leaf and red leaf lettuce)
1 puff pastry sheet
2 Granny Smith apples, cored and sliced as thin as possible, preferably on a mandoline
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup brown sugar
1 tablespoon apple juice or orange juice
1 egg, beaten, to brush on the puff pastry
1 cup candied walnuts
11/2 cups grape or cherry tomatoes cut in 1/2
Salt
Pepper
1/2 cup sherry vinegar
1 tablespoon diced red onion
2 teaspoons chopped chives
3/4 cup salad oil

Directions

1

Clean the greens and dry them with paper towels and/or a salad spinner to remove excess moisture.
2

Preheat oven to 400 degrees F.
3

Lay the pastry on a parchment lined baking sheet, and cut into 6 (4-inch) circles, removing the excess dough.
4

In a small bowl toss the apple slices with cinnamon, nutmeg, brown sugar and juice.
5

Brush the puff pastry with the egg wash and arrange the apple slices daisy-petal style on top of each circle.
6

Bake for 12 to 15 minutes, remove to a rack and let cool.
7

Place the vinegar, onion, chives, and oil in a container and shake to combine.
8

Toss the greens, tomatoes and candied walnuts in the dressing to coat, and season with salt and pepper.
9

Arrange the seasoned greens on top of the puff pastry and serve immediately.