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Saturday, August 29 2015

1/4   cup   walnut oil or sunflower oil
2    tablespoons   cider vinegar
1    tablespoon   lemon juice
1    small  shallot, finely chopped (2 tablespoons)
1    teaspoon   honey mustard
1/4   teaspoon   salt
1/4   teaspoon   ground black pepper
4    cups   torn curly endive
1    head  butterhead (Boston) lettuce, torn
1      red apple, cored and cut into matchstick-size pieces (1-3/4 cups)
1    small  celery root, peeled and cut into matchstick-size pieces (2 cups)
1    small  fennel bulb, trimmed, halved, and thinly sliced (1 cup)
2    ounces   shredded blue cheese* or feta cheese
1/3   cup   chopped walnuts, toasted
For the dressing, in a screw-top jar combine oil, cider vinegar, lemon juice, shallot, honey mustard, salt, and pepper. Cover and shake well.
In a large bowl combine endive and butterhead lettuce. Add three-fourths of the dressing; toss to coat. Divide mixture among salad plates.
In the same bowl combine apple, celery root, and fennel. Toss with remaining dressing to coat. Divide evenly over greens. Top each salad with blue cheese and walnuts.
To make it easy to grate the blue cheese or feta cheese, buy a whole wedge (rather than crumbled) and freeze for 30 minutes before grating.

Make Ahead Tip
Make-Ahead Directions:
Prepare and store dressing in the refrigerator for up to 3 days. Bring dressing to room temperature before using. Continue as directed in Step 2.


Per Serving: cal. (kcal) 210, Fat, total (g) 16, chol. (mg) 7, sat. fat (g) 3, carb. (g) 13, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 9, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 5, pro. (g) 5, vit. A (IU) 1154.02, vit. C (mg) 10.55, Thiamin (mg) 0.08, Riboflavin (mg) 0.12, Pyridoxine (Vit. B6) (mg) 0.19, Folate (µg) 59.43, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 299, Potassium (mg) 422, calcium (mg) 106, iron (mg) 1.17, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:41 am   |  Permalink   |  0 Comments  |  Email

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