4 slices rye bread, torn into small pieces
3 tablespoons olive oil
1/2 teaspoon kosher salt plus more to taste
1/2 teaspoon black pepper plus more to taste
1/2 cup walnut halves and pieces
2 Pink Lady apples, cored and thinly sliced
5 ounces baby spinach & arugula
1 ounce shaved white cheddar
3 scallions, thinly sliced
1 tablespoon parsley, roughly chopped
1 tablespoon minced chives
Juice of 1 lemon
Preheat the oven to 350 degrees F.
Place the rye bread on a sheet pan and toss with 1 tablespoon olive, salt and pepper. Bake until light brown and toasted, about 12-15 minutes. In the last 6-8 minutes of cooking, add the walnuts to the sheet pan, baking until golden. Let cool.
In a large bowl, combine the toasted rye bread, walnuts, apples, spinach & arugula, cheddar, scallions, parsley and chives. Toss in the lemon juice and remaining olive oil. Season with salt and pepper to taste.
Adapted from Bon Appetit September 2013