Apple, Walnut and Mushroom Salad and a Book Review

Mixed Baby Greens topped with sliced Green Apple, Mushrooms and Candied Walnuts dressed in a Balsamic Vinaigrette.

I was inspired to make this salad after reading The Bitter Taste of Murder, Book 2 in the Murder in Tuscany Trilogy by Camilla Trinchieri.

This second book of the series begins about 9 months after Murder in Chianti ended.  Retired NYPD Detective Nico Doyle has been widowed for a year and has settled into his new home in Tuscany where he moved to be near his wife's family.  

This book delves a little deeper into all the characters that we met in the first book and allows for a romantic interest to spring between Nico and Nellie, an artist who also lives in the small town.  Nico is still working at the restaurant owned by his wife's cousin, Tilde.  

As in the first novel, there is more talk of food than there is of the murder that has occurred and needs to be solved. In this novel there is not only one murder but two that both get wrapped up very nicely in the end.  

One of the foods that was mentioned in both novels is the signature salad for the restaurant.  It is described as an Apple, Walnut and Mushroom Salad.  There is no recipe nor further description but the recipe I am sharing is how I pictured the salad in my mind as I read. 

It's a wonderful salad and I hope you like it.  If you enjoy relaxing with a cozy mystery this series consists of likeable characters and is a fun, easy read.  I have ordered the final book of the series, Murder on the Vine, from the library.  

I will be linking this post to Foodies Read.  Stop by and see what the others are reading this month.

Salad, Side Salad, Balsamic Vinaigrette, Vegetables, Side Dish

Salads

Italian

Yield: 1 serving

Author: Wendy Klik

Apple Walnut and Mushroom Salad

Mixed Baby Greens topped with sliced Green Apple, Mushrooms and Candied Walnuts dressed in a Balsamic Vinaigrette.

Prep time: 5 MinTotal time: 5 Min

Ingredients

For Each Salad

• 1-2 c. mixed baby greens
• 1/2 Granny Smith apple, cored and sliced
• 2 mushrooms, sliced
• 1 T. candied walnuts

Balsamic Vinaigrette

• 1/4 c. olive oil
• 2 T. balsamic vinegar
• pinch of sugar
• salt and pepper, to taste

Instructions

1. Place greens onto a plate, top with the apple slices and scatter the mushrooms and walnuts over the top.
2. Place the olive oil, vinegar, sugar, salt and pepper into a small jar. Seal and shake until emulsified. Drizzle desired amount over salad and enjoy.
3. You should have enough dressing for 2-4 salads.

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