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Fall Salad with Apples, Walnuts, and Stilton

Photo: John Autry; Styling: Cindy Barr
Yield 4 servings (serving size: 2 cups)
Use crumbled goat cheese in place of Stilton, if you prefer a milder flavored cheese.

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

Nutrition Information

  • calories 294
  • fat 18.4 g
  • satfat 3.6 g
  • monofat 8.9 g
  • polyfat 5 g
  • protein 9.2 g
  • carbohydrate 28 g
  • fiber 10.8 g
  • cholesterol 9.5 mg
  • iron 3.7 mg
  • sodium 429 mg
  • calcium 254 mg

How to Make It

  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.