Salad With Apple, Celery, Hazelnuts and Roquefort Cheese

Recipe by COOKGIRl
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
  • 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)
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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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