Topped with hazelnut pieces,
blue cheese and snipped fennel tops, this salad is best served
with sourdough rolls.
Western
Waldorf Salad
- 2 large Fuji or Gala apples,
cored and diced
1 tablespoon lemon juice
1/2 cup seedless red grapes, halved
1/2 medium fennel bulb, thinly sliced
2 tablespoons California walnut oil
2 tablespoons Mango vinegar * (or cider vinegar, if desired)
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons hazelnut pieces, toasted **
3 tablespoons crumbled blue cheese
Fresh fennel tops, snipped for garnish
- In a medium bowl, toss
diced apple with lemon juice; toss in grape halves and sliced
fennel.
- In small bowl, stir together
oil, vinegar, mustard, salt and pepper; pour over apple mixture
and toss well.
- Portion onto four salad
plates; top each salad with some hazelnut pieces, blue cheese
and snipped fennel tops.
Serves 4.
* Mango vinegar is available
in many supermarkets and specialty food stores.
** To toast nuts: Place
on shallow baking pan; toast in 350°F (175°C) oven for
8 to 10 minutes until richly brown.
Nutrition Facts: Calories
210 calories Protein 3 grams Fat 13 grams Sodium 410 milligrams
Cholesterol 5 milligrams Saturated Fat 2 grams Carbohydrates
24 grams
Recipe provided courtesy of Pork, The Other White
Meat.
