When I was growing up, Waldorf Salad typically consisted of chunks of apple swimming in mayonnaise, with a few other ingredients added. Depending upon who made it, there might be raisins, but there would always be walnuts and chunks of celery. Waldorf Salad Deconstructed reinvents the old classic with a tangy and elegant new twist, ditching the chunks, abandoning the mayo and livening it up with a tangy apple cider vinegar dressing.
Apple (your favorite variety), thinly sliced with a mandoline, box grater, or sharp knife
Celery, very thinly sliced
Walnuts, coarsely chopped
Crumbled bleu cheese (or you might try goat cheese)
3 tbsp. canola oil or extra virgin olive oil
1 tbsp. apple cider vinegar
1 packet of Splenda (or 2 tsp. sugar, or 1 tsp. honey)
dash of salt
cracked black pepper
Slice the apple as thinly as possible. Layer the apple slices, celery, and chopped alnuts. Drizzle a tiny bit of the dressing on every layer.
Top with crumbled bleu cheese. Serve chilled.
Note: If you use goat cheese, rather than bleu cheese, sprinkle a little freshly grated nutmeg on top.