Fall Salad with Apples, Walnuts, and Stilton

By DenaK

Nancie McDermott, Cooking Light

OCTOBER 2010

Ingredients

• 1 tablespoon minced shallot
• 1 1/2 tablespoons champagne or white wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 dried apricot, finely chopped
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon 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
• 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
Adapted from myrecipes.com

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.