Mother Earth Living

A Novel Potluck: Winter Greens with Apples, Pecans and Stilton Cheese

With its crunchy pecans and crispy apple slices, this salad will quickly become a legendary pass-along recipe amongst your friends.
By Laurel Kallenbach
January/February 2008
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With its crunchy pecans and crispy apple slices, this salad will quickly become a legendary pass-along recipe amongst your friends.
Photo By Povy Kendal Atchison

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Winter Greens with Apples, Pecans and Stilton Cheese
Serves 6

With its crunchy pecans and crispy apple slices, this salad has become our book club’s legendary pass-along recipe. Escarole is hard to find in Colorado, so we substitute whatever organic greens are fresh.

1 head escarole or other winter greens
1 small bunch watercress
1 head endive
1 organic apple, thinly sliced
1/4 cup pecan pieces, toasted
2 ounces Stilton or blue cheese, crumbled
Black pepper

Sherry-Shallot Vinaigrette

1 1/2 tablespoons sherry vinegar
1 small shallot, thinly sliced
1/4 teaspoon salt
1/4 cup organic extra-virgin olive oil

1. To make the vinaigrette, combine everything but the olive oil, then whisk it in. Set aside.

2. Remove escarole’s outer leaves and use only the tender, light-green inner leaves.

3. Pluck sprigs of watercress, discarding long stems.

4. Separate endive leaves, cutting larger leaves in half lengthwise.

5. Place greens in a large bowl with apple slices, toasted pecans and cheese.

6. Toss salad with vinaigrette and sprinkle with freshly ground pepper.

Reprinted with permission from Fields of Greens by Anne Somerville (Bantam, 1993).

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