By Cookgirl on December 01, 2004
1 tablespoon good quality honey
3 tablespoons cider vinegar
3 tablespoons extra virgin olive oil (OR 2 tablespoons hazelnut oil plus 1 tablespoon bland oil, such as canola)
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
1 sweet red apple, such as braeburn or fuji, cored and sliced thinly (about 2 cups)
2 stalks crisp celery, sliced very thinly on bias (approximately 1 1/2-2 cups)
1 head red leaf lettuce (or combination of green leaf lettuce and mezclun,washed,dried and torn into bite-size pieces, about) or 1 head green leaf lettuce (or combination of green leaf lettuce and mezclun,washed,dried and torn into bite-size pieces, about)
1/4 cup loosely packed torn fresh parsley leaves
1 medium red onion, sliced into crescents (optional)
1/2 cup hazelnuts, toasted lightly until fragrant, skinned and chopped finely
6 ounces Roquefort cheese, crumbled (about 1 1/2 cups)
Prep Time: 15 mins
Total Time: 15 mins
1. Whisk honey, vinegar, oil, salt, and pepper in small, non-reactive bowl until combined.
2. In medium bowl, toss apple and celery with 2 tablespoons vinaigrette, let stand 5 minutes.
3. Toss lettuce, parsley, onions if using and remaining vinaigrette in large bowl; adjust seasoning with salt and pepper.
4. Divide greens among individual plates; top each with portion of apple/celery mixture, hazelnuts, and Roquefort.
5. Serve immediately.