Apple and Blue Cheese Salad with Pecans

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

This salad is crisp, creamy, tangy, and crunchy, all at the same time. It is a perfect accompaniment to potato pancakes. Many different blue cheeses would work in this recipe, among them Oregon blue, Maytag blue, Roquefort, Gorgonzola, Stilton, and Danish blue. Avoid soft, Brie-like cheeses.

Ingredients

Dressing

Salad

Steps

To Make The Dressing

1. Whisk all the dressing ingredients together in a small bowl.
2. In a medium bowl, toss the apples in the lemon juice. Cut the onion half into very thin slices and add to the apples. Add the blue cheese, pecans, and dressing. Toss well. Arrange the romaine leaves on salad plates and top with the salad. Serve.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.