Fall Salad with Apples, Walnuts, and Stilton

Ingredients

• 1 Granny Smith apple, cored and thinly sliced
• 1 ounce very thin slices prosciutto, torn
• 1 (5-ounce) package baby arugula
• ¼ cup walnuts, coarsely chopped
• ¼ cup (1 ounce) Stilton cheese, thinly sliced
• 2 cups thinly sliced Belgian endive (about 2 heads)
• 2 cups torn green leaf lettuce leaves
• + 9 more ingredients
• • ¹/₈ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 3 tablespoons extra-virgin olive oil
  • 1 dried apricot, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • 1 ½ tablespoons champagne or white wine vinegar
  • 1 tablespoon minced shallot

1. Combine first 6 ingredients in a blender. With blender on, slowly add oil; process until well combined. Stir in salt and pepper. 2. Combine lettuce and remaining ingredients in a large bowl; add apricot mixture, tossing gently to coat.

View full recipe at SpringPad