Apple and Blue Cheese Salad with Pecans

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

Serves

4

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

	3	Tbsp. olive oil
	¼	tsp. Dijon-style mustard
	1½	tsp. fresh lemon juice
	¼	tsp. ground pepper

Salad

	4	sweet-tart, crisp apples such as Gala, Braeburn, Fuji, or Granny Smith, quartered, cored, and cut into large dice
	1	Tbsp. fresh lemon juice
	½	small red onion
	4	oz. blue cheese, crumbled
	¼	cup pecan pieces, toasted for 10 minutes in a preheated 350°F oven
	1	head romaine lettuce

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.

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