Beet, Radicchio and Apple Salad with Roquefort

Name: Beet, Radicchio and Apple Salad with Roquefort
Ingredients: 2 tablespoons cider vinegar; 4 tablespoons walnut oil; 2 tablespoons olive oil; 1 tablespoon Dijon-style mustard; 4 medium beets, baked or boiled, peeled and cut into julienne; 1 large head radicchio, trimmed, cored and cut into julienne; 1 large endive, trimmed, cored and cut widthwise into julienne; 1 bunch watercress, trimmed and chopped; 2 medium sweet-tart apples (such as Northern Spy or Winesap), peeled, cored, sliced and cut into julienne; 2 medium sweet-tart apples (such as Northern Spy or Winesap), peeled, cored, sliced and cut into julienne; 2 medium sweet-tart apples (such as Northern Spy or Winesap), peeled, cored, sliced and cut into julienne; ¼ cup fresh walnuts, shelled; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste; 4 ounces Roquefort cheese, crumbled

Preparation info

Serves
4

Difficulty
Easy

Appears in

Apples (A Country Garden Cookbook)

By Christopher Idone

Published 1998

About

The fruitiness and refreshing acidity of the cider-walnut dressing enlivens this colorful salad.

Ingredients

Cider-Walnut Dressing

2 tablespoons cider vinegar
4 tablespoons walnut oil
2

Starter
Vegetarian
Gluten-free

Method

In a large bowl, whisk together the vinegar, oils and mustard. Season with salt and pepper.

Toss the beets, radicchio, endive, watercress and apples with the cider-walnut dressing.

Toast the walnut meats in a nonstick pan over high heat for a minute, or until warmed through. Season with a little salt and pepper.

Divide the salad among 4 chilled salad plates. Top each sal