Autumn Apple and Blue Cheese Salad
- Prenatal pick
- Peanut free
- Vegetarian
- Nut free
Use an Italian mix of frisée, curly endive, escarole, raddichio and/or Romaine lettuces for this seasonal salad. Walnut oil lends a hearty nuttiness to the dressing; keep opened walnut oil refrigerated. Quebec's Bénédictin Bleu is a great blue cheese for this salad, but feel free to choose your own, such as Gorgonzola, Danish blue or Stilton.
Ingredients
- 3 tbsp (45 mL) vegetable oil
- 2 tbsp (30 mL) walnut oil
- 2 tbsp (30 mL) cider vinegar
- 2 tsp (10 mL) grainy mustard
- Half small clove garlic, pressed
- 1/4 tsp (1 mL) each salt and pepper
- 2 small sweet apples
- 8 cups (2 L) loosely packed torn lettuce leaves
- 2/3 cups (150 mL) finely sliced sweet onion
- 8 oz (250 g) blue cheese, crumbled
- 1 cup (250 mL) toasted walnut halves
Preparation
In small bowl, whisk together vegetable and walnut oils, vinegar, mustard, garlic, salt and pepper. (Refrigerate for up to 3 days.)
Peel apples, if desired. Halve, core and slice; stack slices and cut into coarse julienne. Line salad plates with lettuce. Top with apple, onion, cheese and walnuts. Drizzle with dressing.
Makes 6 to 8 servings.
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