Tags

, , , ,

As a child, I was not a fan of nuts or fruit in a veggie salad. Now that I’m all grown up – where did time fly, I love texture in my salads. Although I never tire of a simply tossed green salad, tonight I wanted something more. I had a taste for some sweetness with my veggies, and figured apples would hit the spot!

To make things a bit more indulgent, I turned to my “go to” ingredients of avocado and Roquefort. They never let me down.

Ingredients:

Serves: 4

Salad:
1/2 lb of radicchio, cut into bite sized pieces
2-3 endive bulbs, thinly sliced
1/4 small apple, sliced paper-thin
1 avocado, cubed
¼ cup Roquefort cheese, crumbled
¼ cup toasted walnuts, chopped

Roquefort Vinaigrette Dressing:
8 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 1/2 teaspoons lemon juice
1 tablespoon Roquefort crumbles
Fresh ground salt and pepper, to taste

Wash radicchio leaves and dry in a salad spinner. Cut radicchio into bite sized pieces and set aside. Cut the endive bulbs in half and wash. I put them in the spinner too to remove excess water. Place the halved endive on a cutting board. Cut to remove stem in center of bulb and toss. Then thinly slice endive about 1/8” thick, and set aside. Also thinly slice apples. I like the apples cut paper-thin.

In a large bowl, combine all the salad ingredients and set aside and dress just prior to serving.

In a small bowl, combines all dressing ingredients and mix. I cream and completely incorporate the Roquefort into the dressing.

Dress salad just before serving. Carefully toss salad, take care not to mash the avocados in the process.

Enjoy!

About these ads