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.

| January/February 2008

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.

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