Fall Salad with Apples, Walnuts, and Stilton

Fall Salad with Apples, Walnuts, and Stilton

This is really a main dish salad!  Use crumbled goat cheese in place of Stilton, if you prefer a milder flavored cheese.
Yield:  4 servings (serving size: 2 cups)
1 tablespoon minced shallot
1 1/2 tablespoons champagne or white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
1 dried apricot, finely chopped
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups torn green leaf lettuce leaves
2 cups thinly sliced Belgian endive (about 2 heads)
1/4 cup (1 ounce) Stilton cheese, thinly sliced
1/4 cup walnuts, coarsely chopped
1 (5-ounce) package baby arugula
1 ounce very thin slices prosciutto, torn
1 Granny Smith apple, cored and thinly sliced

1. Combine first 6 ingredients in a blender. With blender on, slowly add oil; process until well combined. Stir in salt and pepper.

2. Combine lettuce and remaining ingredients in a large bowl; add apricot mixture, tossing gently to coat.

CALORIES 294 ; FAT 18.4g (sat 3.6g,mono 8.9g,poly 5g); CHOLESTEROL 9.5mg; CALCIUM 254mg; CARBOHYDRATE 28g; SODIUM 429mg; PROTEIN 9.2g; FIBER 10.8g; IRON 3.7mg

Cooking Light, OCTOBER 2010