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Salad: 1 1/2 cups Arugula 3/4 cup Bibb lettuce, torn 4 Granny Smith apples, chopped 1 cup walnuts, coarsely 1 celery rib, minced 1/2 cup mayonnaise 1/2 bunch parsley, chopped 1/3 cup Roquefort cheese Dressing: 1/2 cup Dijon mustard 1 cup Champagne vinegar 4 tablespoons green onions, chopped 1 1/2 teaspoons sea salt 3/4 teaspoon white pepper 3 cups olive oil Combine greens; drizzle with 1/2 of dressing, toss and arrange on plates. Combine chopped apples, walnuts, and celery. Drizzle with remaining dressing. Place apple mixture evenly in center of greens. Top each with mayonnaise and sprinkle with parsley and cheese. Dressing: Whisk first 5 ingredients; add oil slowly. Yield: 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |