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Salad With Apple, Celery, Hazelnuts and Roquefort Cheese

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“From the December 2004 issue of Cook's Illustrated Magazine. A salad for bleu cheese lovers. Makes a great company salad for special occasions. For the olive oil I substituted 2 tablespoons of hazelnut oil plus 1 tablespoon of bland oil. A mouthwatering taste of tangy, sweet and tart. Try different types of bleu cheese for variety and personal preference.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • Salad Dressing
  • 1 tablespoon good quality honey
  • 3 tablespoons cider vinegar
  • 3 tablespoons extra virgin olive oil (OR 2 tablespoons hazelnut oil plus 1 tablespoon bland oil, such as canola)
  • 14 teaspoon sea salt
  • 18 teaspoon fresh ground black pepper
  • Salad
  • 1 sweet red apple, such as braeburn or fuji, cored and sliced thinly (about 2 cups)
  • 2 stalks crisp celery, sliced very thinly on bias (approximately 1 1/2-2 cups)
  • 1 head red leaf lettuce (or combination of green leaf lettuce and mezclun,washed,dried and torn into bite-size pieces, about) or 1 head green leaf lettuce (or combination of green leaf lettuce and mezclun,washed,dried and torn into bite-size pieces, about)
  • 14 cup loosely packed torn fresh parsley leaves
  • 1 medium red onion, sliced into crescents (optional)
  • 12 cup hazelnuts, toasted lightly until fragrant, skinned and chopped finely
  • 6 ounces Roquefort cheese, crumbled (about 1 1/2 cups)

Directions

  1. Whisk honey, vinegar, oil, salt, and pepper in small, non-reactive bowl until combined.
  2. In medium bowl, toss apple and celery with 2 tablespoons vinaigrette, let stand 5 minutes.
  3. Toss lettuce, parsley, onions if using and remaining vinaigrette in large bowl; adjust seasoning with salt and pepper.
  4. Divide greens among individual plates; top each with portion of apple/celery mixture, hazelnuts, and Roquefort.
  5. Serve immediately.

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