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3 tbsp freshly squeezed lemon juice
1 tsp honey
1/2 tsp Dijon mustard
2 tbsp minced shallots
1 tsp finely chopped fresh tarragon, or 1/4 tsp dried tarragon
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/3 cup vegetable oil
2 heads Boston lettuce
2 green-skinned apple, such as Crispin or Granny Smith
125 g blue cheese
2/3 cup chopped walnuts, lightly toasted
In a medium-size bowl, whisk lemon juice with honey, mustard, shallots, tarragon, salt and pepper. While whisking, slowly drizzle in oil. Set dressing aside.
Separate leaves of lettuce. Wash well and pat or spin dry. Arrange leaves on a platter or individual salad plates. Leaving skin on, thinly slice apples. Arrange slices over lettuce. Crumble cheese over salad and sprinkle with walnuts. Drizzle with dressing. Serve immediately.
Calories 228, Protein 5.2g, Carbohydrates 9.9g, Fat 19.8g, Fibre 1.6g.
This salad bears a subtle resemblance to a traditional Waldorf salad but is much more sophisticated in looks and taste. Perfect as a main course for lactose-eating vegetarians.
Be sure to taste nuts before using. It's not uncommon to purchase walnuts and discover they taste bitter and rancid. It's also a good idea to store all nuts in the freezer or refrigerator to keep them fresh. Hazelnuts are a great stand-in for walnuts in this recipe.