You may also like
Categories:
shallot champagne lemon juice honey mustard apricot extra-virgin olive oil salt freshly ground black pepper torn green leaf lettuce leaves endive Stilton cheese walnuts baby arugula apple
Viewed: 64 - Published at: 6 years agoIngredients
- 1 tablespoon minced shallot
- 1 1/2 tablespoons champagne or white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 dried apricot, finely chopped
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups torn green leaf lettuce leaves
- 2 cups thinly sliced Belgian endive (about 2 heads)
- 1/4 cup (1 ounce) Stilton cheese, thinly sliced
- 1/4 cup walnuts, coarsely chopped
- 1 (5-ounce) package baby arugula
- 1 ounce very thin slices prosciutto, torn
- 1 Granny Smith apple, cored and thinly sliced
Method
- Combine first 6 ingredients in a blender. With blender on, slowly add oil; process until well combined. Stir in salt and pepper.
- Combine lettuce and remaining ingredients in a large bowl; add apricot mixture, tossing gently to coat.
