Fall Salad with Apples, Walnuts, and Stilton

Fall Salad with Apples, Walnuts, and Stilton

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1 T minced shallot

  • 1½ T champagne or white wine vinegar

  • 1 T fresh lemon juice

  • 1 T honey

  • 1 tsp Dijon mustard

  • 1 dried apricot, finely chopped

  • 3 T extra virgin olive oil

  • ¼ tsp salt

  • ⅛ t freshly ground black pepper

  • 2 cups torn green leaf lettuce leaves

  • 2 cups thinly sliced Belgian endive (about 2 heads)

  • ¼ cup (1 ounce) Stilton cheese, thinly sliced. For milder flavored cheese, use crumbled goat cheese)

  • ¼ cup walnuts, coarsely chopped

  • 1 (5 ounce) package baby arugula

  • 1 ounce very thin slices prosciutto, torn

  • 1 Granny Smith apple, cored and thinly sliced.

Directions

1. Combine first 6 ingredients in a blender. With blender on, slowly add oil; process until well combined. Stir in salt and pepper. 2. Combine lettuce and remaining ingredients in a large bowl; add apricot mixture, tossing gently to coat.


Nutrition

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