Door County Cherry and Apple Salad

The Cookery Restaurant features 2 of Door County's freshest ingredients: the apple and the cherry in this delicious salad recipe.
September 01, 2013



Combine vinegars, mustard, sugar, shallot, salt, pepper and tarragon. Whisk oil into vinegar mixture.*

*The red wine tarragon vinaigrette is also available for sale in The Cookery’s lobby


Preheat the oven to 350 degrees F. Combine the honey and water in a bowl, add the walnuts and toss to coat. Place the nuts in a single layer on a baking sheet.

Bake five to ten minutes or until golden brown. Stir the nuts halfway through the baking time. Remove the pan and allow nuts to cool.

In a serving bowl, combine lettuce, apples, gorgonzola and dried cherries.

Toss with the vinaigrette. Top with toasted walnuts.


  • 2 tablespoons white wine vinegar
  • 1–3 tablespoons red wine vinegar
  • ½ teaspoon Dijon mustard
  • 1 tablespoon sugar
  • 1 shallot, minced
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 tablespoon fresh tarragon
  • 2 tablespoon extra virgin olive oil
  • 1 cup walnuts
  • 2 tablespoon honey
  • 1 tablespoon water
  • 1 head red leaf lettuce, torn into bite size pieces
  • 2 apples, preferably Door County apples, thinly sliced
  • ½ cup crumbled gorgonzola
  • ¼ cup dried Door County tart cherries
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