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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 294
  • Fat: 18.4g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 8.9g
  • Polyunsaturated fat: 5g
  • Protein: 9.2g
  • Carbohydrate: 28g
  • Fiber: 10.8g
  • Cholesterol: 9.5mg
  • Iron: 3.7mg
  • Sodium: 429mg
  • Calcium: 254mg

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. 1. Combine first 6 ingredients in a blender. With blender on, slowly add oil; process until well combined. Stir in salt and pepper.
  2. 2. Combine lettuce and remaining ingredients in a large bowl; add apricot mixture, tossing gently to coat.
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