Salad With Apple, Celery, Hazelnuts and Roquefort Cheese

Name: Salad With Apple, Celery, Hazelnuts and Roquefort Cheese
Prep time: 15 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 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); 1/4 teaspoon sea salt; 1/8 teaspoon fresh ground black pepper; 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); 1/4 cup loosely packed torn fresh parsley leaves; 1 medium red onion, sliced into crescents (optional); 1/2 cup hazelnuts, toasted lightly until fragrant, skinned and chopped finely; 6 ounces Roquefort cheese, crumbled (about 1 1/2 cups)

Submitted by COOKGIRl

"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."

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photo by Bergy

Ready In:: 15mins
Ingredients:: 12
Serves:: 6

ingredients

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)
¹⁄₄ teaspoon sea salt
¹⁄₈ 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)
¹⁄₄ cup loosely packed torn fresh parsley leaves
1 medium red onion, sliced into crescents (optional)
¹⁄₂ cup hazelnuts, toasted lightly until fragrant, skinned and chopped finely
6 ounces Roquefort cheese, crumbled (about 1 1/2 cups)

directions

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

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Reviews

The vinaigrette is fresh-tasting. The salad is crisp and crunchy and tart and sweet. The blue cheese (I used a Danish Blue) provided a hit of salty goodness. LOVED IT!

evelynathens
I served this as a side salad with our Scandanavian Christmas Eve Smorgaasbord. I cut the recipe in half and would recommend adding some extra apple. I used Bleu Cheese - it worked

Bergy