Salad with Apple, Celery, Hazelnuts, and Roquefort

Name: Salad with Apple, Celery, Hazelnuts, and Roquefort
Yield: Serves 6 as a first course
Ingredients: 1 tablespoon, honey; 3 tablespoons, cider vinegar; 3 tablespoons, extra-virgin olive oil; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 1 , apple (sweet red such as Braeburn or Fuji), cored and sliced very thin (about 2 cups); 2 ribs, celery, sliced very thin on bias (about 1 1/4 cups); 1 medium head, red leaf lettuce (or green), washed, dried, and torn into bite-size pieces (9 cups); 1/4 cup, loosely packed torn fresh parsley leaves; 1/2 cup, hazelnuts, toasted in medium skillet over medium heat until fragrant, about 4 minutes, then skinned and chopped fine; 6 ounces, Roquefort cheese, crumbled (about 1 1/2 cups)

Side Dishes
Cheese
Fruit
Vegetables
Vegetarian
Quick
Salads

Appears in Cook's Illustrated November/December 2004

Blue cheese makes an interesting dinner guest, inviting a wide range of other ingredients--sweet, tart, bitter, and crunchy--to the table.

SERVES 6 as a first course

TIME 25 minutes

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