Fall Salad with Apples, Walnuts, and Stilton
By zeenieme
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Ingredients
- 1 T minced shallot
- 1 1/2 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
- 1/4 tsp salt
- 1/8 t freshly ground black pepper
- 2 cups torn green leaf lettuce leaves
- 2 cups thinly sliced Belgian endive (about 2 heads)
- 1/4 cup (1 ounce) Stilton cheese, thinly sliced. For milder flavored cheese, use crumbled goat cheese)
- 1/4 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.
Details
Servings 4
Preparation
Step 1
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.
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