Fall Salad with Apples, Walnuts, and Stilton

There's nothing like a salad to throw together the best food of the season! I found this recipe for a Fall Salad with Apples, Walnuts and Stilton in the October, 2010 issue of Cooking Light magazine and it's really tasty. I like the use of three different lettuces in this salad. I did have to do a few substitutions though. I used watercress instead of arugula and Danish Blue instead of Stilton. It came out fabulous anyways!

The dressing is tangy and flavorful. But I'd suggest to watch how much dressing you actually put on the salad. I followed all the instructions and them tossed the full amount of dressing in with all the lettuces and apples (we added the prosciutto and cheese after it was plated) and I think it ended up being too much. We were kind of tilting our plates to let the sauce run off.

Fall Salad with Apples, Walnuts, and Stilton Makes 4 Servings 1 tablespoon minced shallot 1 1/2 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

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

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

Nutritional information provided with magazine article:
CALORIES 294; FAT 18.4g(sat 3.6g, mono 8.9g, poly 5g); PROTEIN 9.2g; CARB 28g; FIBER 10.8g; CHOL 9.5mg; IRON 3.7mg; SODIUM 429mg; CALC 254mg