Fall Salad with Apples, Walnuts, and Stilton

Fall-salad-ck-l
(3) Course Salads

Ingredients in this Recipe

  • 1 (5-ounce) package baby arugula
  • 1 1/2 tablespoons champagne or white wine vinegar
  • 1 dried apricot, finely chopped
  • 1 Granny Smith apple, cored and thinly sliced
  • 1 ounce very thin slices prosciutto, torn
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • 1 tablespoon minced shallot
  • 1 teaspoon Dijon mustard
  • 1/4 cup (1 ounce) Stilton cheese, thinly sliced
  • 1/4 cup walnuts, coarsely chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups thinly sliced Belgian endive (about 2 heads)
  • 2 cups torn green leaf lettuce leaves
  • 3 tablespoons extra-virgin olive oil

Recipe Preparation

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