Salad: United States – Virginia (Southern United States) – Virginia Peanut and Apple Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 6 cups (about 6 oz / 170 g) mixed baby greens or bibb lettuce
- 2 medium Virginia-grown apples, cored and thinly sliced (about 1 lb / 450 g)
- 3/4 cup (about 110 g) roasted Virginia peanuts, roughly chopped
- 2 stalks celery, thinly sliced (about 3 oz / 85 g)
- 1/4 small red onion, thinly sliced (about 1 oz / 30 g)
- 3 oz (85 g) goat cheese, crumbled
- 2 tbsp (8 g) fresh parsley, chopped
- 2 tbsp (6 g) fresh chives, chopped (optional)
- 3 tbsp (45 ml) apple cider vinegar
- 1 tbsp (15 ml) honey
- 1 tsp (5 ml) Dijon mustard
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper, plus more to taste
- 1 lemon wedge (optional, for finishing)

Instructions

Short Description:
A crisp, bright salad mixing Virginia-grown apples and roasted Virginia peanuts with tender baby greens, celery, and crumbled goat cheese, dressed in a honey-apple cider vinaigrette. It balances sweet-tart fruit, crunchy local peanuts, and creamy cheese for a distinctly Virginian salad course.

Regional Notes:
This version highlights Virginia peanuts and Virginia-grown apples (choose local varieties such as Gala or Winesap when available) to showcase the state's produce and nut flavor. Compared with more generic apple salads, the emphasis here is on the roasted Virginia peanut crunch and a cider-forward vinaigrette that nods to local apple orchards.

1. If your Virginia peanuts are raw or you want extra aroma, warm a dry skillet over medium heat and toast the peanuts, stirring, until fragrant and lightly browned, 3–5 minutes. Remove to a plate to cool, then roughly chop. If using pre-roasted peanuts, lightly chop and set aside.
2. In a small bowl or jar, whisk together the apple cider vinegar, honey, and Dijon mustard until combined. Gradually whisk in the olive oil to emulsify. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper; taste and adjust (add a little more honey for sweetness or a splash more vinegar for tang).
3. In a large bowl, combine the mixed baby greens, sliced apples, sliced celery, and thinly sliced red onion. Toss gently to mix.
4. Drizzle about two-thirds of the dressing over the salad and toss lightly until ingredients are evenly coated. Add more dressing to taste if desired.
5. Transfer the salad to a serving platter or divide among 4 plates. Scatter the chopped roasted Virginia peanuts over the top, then sprinkle with crumbled goat cheese, chopped parsley, and optional chives.
6. Finish with an extra grind of black pepper and a squeeze of lemon if desired. Serve immediately so the peanuts remain crunchy and the apples stay crisp.