Fall Salad with Apples, Walnuts, and Stilton
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Ingredients
1 tablespoon minced shallots
1 ½ tablespoons champagne or white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey
1 teaspoon dijon mustard
1 finely chopped dried apricots
3 tablespoons extra virgin olive oil
¼ teaspoon salt
⅛ a teaspoon of freshly ground black pepper
2 cups torn green salad leaves
2 cups thinly sliced Belgian endive (about 2 heads)
¼ cup (1 oz) Stilton cheese, thinly sliced
¼ cup walnuts, coarsely chopped
1 pack arugula (5 oz)
1 oz very thin prosciutto slices, torn
1 Granny Smith apple, peeled and thinly sliced
To make
Use crumbled goat's cheese instead of Stilton if you prefer a milder-tasting cheese.
Combine the first 6 ingredients in a blender. Turning on the blender, slowly add the butter; beat until smooth. Season with salt and pepper.Combine the lettuce leaves and remaining ingredients in a large bowl; add the apricot mixture, stirring gently to coat.
Combine the first 6 ingredients in a blender. Turning on the blender, slowly add the butter; beat until smooth. Season with salt and pepper.Combine the lettuce leaves and remaining ingredients in a large bowl; add the apricot mixture, stirring gently to coat.
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Author:Admin
Published: 11/20/2023 9:11 PM
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