Tomato, Avocado, and Apple Salad with Walnuts and Goat Cheese

Put plenty of greens in your salad dish. Cut open the avocado and remove the seed. You can then spoon out the avocado and chop, or – if you’re not picky about looks – just squeeze the avocado shell haves over the salad and let them just glop onto it. Add the chopped tomato and chopped apple. Sprinkle on the candied walnuts (see below for instructions on making your own) and the crumbled goat cheese. Top with your favorite sweet, not-creamy dressing.

Eat all by yourself as a meal if you’re me, or, serves two if it’s part of a larger meal.

To candy walnuts, take a 1/2 cup or so of walnut halves and dump them in a small saucepan. Add about 1/4 cup brown sugar and a pinch of sea salt (see note below). Turn to medium heat and cook, stirring occasionally, until sugar begins to melt. When sugar starts melting, stir constantly until completely melted and walnuts are coated. Pour walnuts out onto parchment or waxed paper. Let cool for a few minutes, then break up into pieces. Use immediately, or put in a sealed bag for later. I usually make enough for several uses. They seem to keep pretty well at room temperature.

Note: the sugar amount is approximate. The more sugar you use for less walnuts, the more coated they will be. You might need to experiment to get exactly the ratio you like. I just grab a large handful of walnuts and dump some sugar in and whatever I get, I get. With walnuts, brown sugar, and a bit of salt, it’s gonna be good no matter what!