Salad With Apple, Celery, Hazelnuts and Roquefort Cheese
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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RECIPE SUBMITTED BY
COOKGIRl
United States