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Volume III
May 20, 2011

Weekly Home / Recipe Center

Blue Cheese, Apple, and Honeyed Walnut Salad

Serves 4


vegetable oil
1 cup walnuts halves
1 tablespoon honey
cayenne pepper
kosher salt

1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons honey
1/2 teaspoon kosher salt

2 apples quartered, cored and cut crosswise into thin slices
3 to 4 ribs celery, cut into thin diagonal slices
1/2 cup slivered red onion
3 ounces blue cheese (Roquefort, Danish Blue or Grogonzola), crumbled

TO PREPARE THE WALNUTS: Preheat oven to 350∞F. Line a baking pan or cookie sheet with aluminum foil and lightly oil the foil. Spread the walnuts in the prepared pan and drizzle with the honey. Bake until dark golden brown, 20 to 25 minutes, stirring every 5 minutes to coat the nuts evenly with the honey. While the walnuts are still hot, sprinkle with cayenne and salt to taste. Immediately transfer to a small bowl and set aside.

TO MAKE THE DRESSING: In a small bowl whisk together the dressing ingredients.

TO MAKE THE SALAD: In a large bowl, combine the apples, celery, and onion. Drizzle with the dressing, then toss well. Transfer to a serving platter and top with the blue cheese crumbles and honeyed walnuts. Serve at room temperature.

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