Salad With Apple, Celery, Hazelnuts and Roquefort Cheese

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: 15 mins
• 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

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.