Apples And Walnuts With Stilton Cheese

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Apples And Walnuts With Stilton Cheese

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 ounces stilton cheese

1 tablespoon extra-virgin olive oil

1 tablespoon red wine vinegar

2 tablespoons heavy cream

1 teaspoon freshly ground pepper

6 sweet eating apples -- such as braeburn, gala or red

delicious, unpeeled, cored and cut into 1/2-inch dice

4 celery stalks -- thinly sliced, plus several whole

celery leaves for garnish

2 tablespoons dried currants or raisins

1 tablespoon fresh lemon juice

1/2 cup coarsely chopped walnuts -- toasted

 

Put one-third of the cheese in the bottom of a large bowl. Add the olive

oil and, using a fork, mash together the cheese and oil. Add the vinegar

and continue to mash and to mix. Add the cream and pepper and mix well to

make a thick, chunky dressing. Add the apples, sliced celery, currants and

lemon juice to the dressing and mix well. Crumble the remaining cheese and

sprinkle it over the salad along with half the walnuts. Mix them into the

salad gently and evenly.

 

Transfer the salad to a serving bowl and garnish with the remaining

walnuts and the celery leaves. Serve immediately.

 

Source:

" www.williams-sonoma.com "

Copyright:

" Adapted from Williams-Sonoma Collection Series, Salad,by Georgeanne "

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Per Serving (excluding unknown items): 43 Calories; 4g Fat (81.9% calories

from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 7mg

Cholesterol; 25mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0

Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

 

NOTES : This salad takes advantage of two classic pairings:

walnuts with Stilton cheese and walnuts with apples. Pears

also go well with walnuts, so if the market has stocked

beautiful pears—Bosc, red Bartlett, Anjou—you can use them

in place of the apples. Other blue-veined cheeses, such as

Maytag, bleu d'Auvergne or Danish blue, can be substituted

for the Stilton. Brennan (Simon & Schuster, 2001).

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0