Ingredients
1/2 c. walnuts
1 tbsp. very finely chopped shallot
1 1/2 tsp. Dijon mustard
3 tbsp. sherry vinegar
kosher salt
Freshly ground black pepper
1/4 c. extra-virgin olive oil
4 oz. crumbled blue cheese
2 romaine hearts
1/2 fennel bulb
2 carrots
1/2 seedless cucumber
1 Fuji apple
1 Hass avocado
2 tbsp. thinly shredded basil leaves
Preparation
Step 1Preheat the oven to 350 degrees F. Spread the walnuts in a pie plate and toast them for about 10 minutes, until they are golden. Let cool, then coarsely chop.Step 2In a large bowl, whisk the shallot with the Dijon mustard and sherry vinegar and season generously with salt and pepper. Add the olive oil and whisk until smooth. Add half of the blue cheese and whisk until the dressing is creamy. Add the lettuce, fennel, carrots, cucumber, apple, avocado, basil, and walnuts, and season with salt and pepper. Toss the salad well to coat with the dressing. Top with the remaining blue cheese and serve right away.
