Tangy vinaigrette goes beautifully with tart apples, peppery watercress, and pungent blue cheese. The dressing can be prepared up to three days ahead; refrigerate it in a jar, and shake well before tossing with the salad. A garnish of chopped toasted pecans adds texture and flavor.
1 tablespoon finely chopped shallots
3 tablespoons apple juice
1 tablespoon cider vinegar
1 teaspoon vegetable oil
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
7 cups torn Bibb lettuce
2 1/2 cups trimmed watercress
2 cups thinly sliced Granny Smith apple (about 1/2 pound)
1/4 cup (1 ounce) crumbled blue cheese
How to Make It
To prepare dressing, combine first 7 ingredients in a jar. Cover tightly; shake vigorously. Refrigerate at least 2 hours.
To prepare salad, combine lettuce and remaining ingredients in a bowl. Add dressing; toss well.
This salad wasn't at all bad, in fact i loved the combination of apples and blue cheese and will keep that combination in mind when making other salads. The reason I only gave it 3 stars is because I found I couldn't even really taste the dressing since the cheese and apples have such strong flavors. I would make the actual salad again except this time I would probably just make a simple lemon juice and olive oil dressing.