This salad bears a subtle resemblance to
a traditional Waldorf salad but is much more sophisticated in
looks and taste. Perfect as a main course for lactose-eating
vegetarians.
Salad of Boston Lettuce,
Blue Cheese, Apples & Walnuts
3 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon Dijon mustard
2 tablespoons minced shallots
1 teaspoon finely chopped fresh tarragon (or 1/4 teaspoon dried)
1/4 teaspoon each: salt, freshly ground black pepper
1/3 cup vegetable oil
2 heads Boston lettuce
2 green-skinned apples such as Crispin or Granny Smith
4 ounces blue cheese
2/3 cup California Walnut pieces, lightly toasted
- In a medium-size bowl, whisk lemon juice
with honey, mustard, shallots, tarragon, salt and pepper. While
whisking, slowly drizzle in oil. Set dressing aside.
- Separate leaves of lettuce. Wash well
and pat or spin dry. Arrange leaves on a platter or individual
salad plates. Leaving skin on, thinly slice apples; arrange apples
over lettuce. Crumble cheese over salad and sprinkle with walnuts.
Drizzle with dressing. Serve immediately.
Makes 6 to 8 servings
Recipe provided courtesy California Walnuts.
