This makes a great dessert topping served warm over vanilla ice cream or a brunch-worthy addition to pancakes and waffles.
3/4 cup walnuts, coarsely chopped
6 apples, peeled and cut into 1 to 1 1/2 inch cubes
1 tablespoon ground cinnamon
pinch of salt
1 tablespoon OLIVE & VINE Meyer Lemon or Eureka Green Lemon olive oil
3 tablespoons OLIVE & VINE Red Apple Orchard balsamic vinegar
Toast the walnut pieces in a dry skillet over low heat for about 10-12 minutes, flipping occasionally. Set aside.
In a large bowl, toss the apple cubes with the cinnamon and a pinch of salt. Toss well to evenly coat.
Heat the olive oil in a large non-stick skillet over medium-low heat. Add the apples and cook for about 12-15 minutes, stirring occasionally until the pieces begin to soften. Some of the chunks will become softer faster and begin to break down. This is fine as you want some pieces to become saucy while some pieces remain firm.
When the apples are done, remove from the heat, add the balsamic vinegar and the walnuts (reserve 1/4 cup of walnuts as a garnish if desired.) Toss gently to coat.