Endive Salad with Prunes, Stilton and Walnuts
- 8 cups torn endive 2 L
- 1/2 cup walnut halves, toasted 125 mL
- 1 cup prunes, halved 250 mL
- 4 oz Stilton cheese (preferably with dried apricots), crumbled 125 g
- 2 Tbsp canola oil 30 mL
- 3 Tbsp apple cider vinegar 45 mL
- 2 Tbsp apple juice 30 mL
- 1 Tbsp honey 15 mL
- 1/2 tsp ground all-spice 2 mL
- 1/2 tsp freshly ground black pepper 2 mL
- 1. In large salad bowl, place endive. Sprinkle with walnut halves, prunes and Stilton cheese.
- 2. In small bowl, whisk together canola oil, vinegar, apple juice, honey and all-spice. Pour dressing over salad and lightly toss. Grind black pepper over salad.
1/2 cup (125 mL)
|Gras saturés||3.5 g|
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