Autumn Apple and Blue Cheese Salad

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By: Andrew Chase

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 my favourite 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.

Serving(s): 6 to 8

Nutritional Information
Per each of 8 servings: about
Calories	287
Protein	9 g
Fat (total)	25 g
Sat. Fat	7 g
Carbohydrate	9 g
Fibre	2 g
Cholesterol	21 mg
Sodium	499 mg
Calcium	19 % RDI
Iron	7 % RDI
Vitamin A	18 % RDI
Vitamin C	17 % RDI
Folate	33 % RDI

Also in this menu:

A gourmet Thanksgiving

Source

Homemakers Magazine: October 2005

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