Fall Salad with Apples, Walnuts, and Stilton

Photo: John Autry; Styling: Cindy Barr
Use crumbled goat cheese in place of Stilton, if you prefer a milder flavored cheese.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Nancie McDermott,

October 2010