For the Vinaigrette
1 cup of candied walnuts
1/4 cup rice vinegar
1/4 cup apple cider vinegar
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1/4 teaspoon garam masala
1/3 teaspoon cumin powder
1/4 teaspoon hot paprika
2 tablespoon red apple balsamic vinegar (optional)
1 cup of basil olive oil (or just regular olive oil)
For the Salad
1 head of romaine lettuce
a handful of spinach leaves
1/2 cup of chopped honey crisp apples (chopped like matchsticks)
a few shreds of manchego cheese
5 cherry tomatoes
Add all the ingredients above for the vinaigrette to a food processor with the exception of the olive oil. Once everything has been mixed and is in a liquid form start drizzling in the olive oil a little at a time while the processor is going.
Pour into a container and store in the refrigerator for 30 minutes before using.
Assemble your salad and toss with vinaigrette.