½ cup walnuts
¼ cup sugar
1 tablespoon shallot, chopped
1 teaspoon Dijon mustard
¼ cup white balsamic vinegar
¾ cup olive oil
3 tablespoons toasted poppy seeds
3 heads lola rosa lettuce, trimmed and washed
2 apples, cored, cut into thin wedges and held in acidulated water
Salt and pepper to taste
4 oz local cheddar cheese, grated
Heat the walnuts and sugar gently in a small saucepan unti thel sugar dissolves and turns golden brown, coating the walnuts. Transfer the walnuts to a piece of parchment paper coated with non-stick spray, and let cool. Gently break the walnuts apart and set them aside.
Next, prepare the poppy seed dressing; in a blender, combine shallots, dijon and white balsamic vinegar and pulse to incorporate. Slowly drizzle in the olive oil until emulsified, fold in poppy seeds and season with salt and pepper.
To assemble; in a large bowl, toss the lola rosa and apple slices together with enough of the dressing to coat, season with salt and pepper. Place a generous portion of salad on each serving plate, grate local cheddar on top of lettuce and sprinkle candied walnuts on top and around.