I'm back with Waldorf Salad

Sorry for the long break.  It's a long story.  Maybe later.

Anyway, I'm back with several new cookbooks and lots of new recipe trials.  This one is a Waldorf Salad from "Jamie's America" by Jamie Oliver.  I don't know if this book got very many props, I got it on clearance at B&N for about $7, and I feel like I got a steal, it's got some great recipes.  I modified this one very slightly.  Enjoy.

WALDORF SALAD MY WAY slightly modified from Jamie Oliver

4 large handfuls mixed greens

2 large handfuls seedless red grapes, halved

3 medium celery stalks, trimmed

2 large handfuls walnuts, roughly crumbled

small bunch of Italian parsley

1 red (crunchy sweet) apple

6 oz blue cheese, like Buttermilk Blue (just a mild blue is best on a salad I think)

Dressing:

1 heaping tsp Dijon mustard

2 T white wine vinegar

good quality extra virgin olive oil

1 heaped T plain or plain Greek yogurt

sea or kosher salt

freshly ground black pepper

In a large bowl, toss greens and grapes.  Use a peeler to remove stringy bits of the outside of the celery.  Finely slice celery at an angle and toss it in.  Toast the walnuts carefully in a dry pan over medium heat, don't let them color too much. Chop parsley leaves and add them.  

Make dressing by combining mustard, vinegar, then 3 times as much extra virgin olive oil.  Add the yogurt and a good pinch of salt and pepper, then shake well.  If desired, taste dressing and adjust yogurt, vinegar, or oil amounts.

Drizzle enough dressing just to cover leaves.  Finely slice apple into matchsticks and toss over the top.  Sprinkle with walnuts and toss everything with fingers or tongs.  Place on serving platter, then crumble blue cheese over.  

If, like me, you are just serving this for a weeknight dinner, toss the apples, walnuts, and blue cheese in with the salad and pass the dressing separately.