Ingredients
- 1/2 cup pecan halves
- 1/4 cup maple syrup
- 1 large (uncooked) beet, peeled and coarsely grated
- 1 Fuji apple (or any other hard apple), peeled, cored and coarsely grated
- 1 fennel bulb, trimmed and coarsely grated
- 1/2 cup fresh mint, stems discarded, coarsely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 4 ounces Stilton, or other blue cheese, crumbled
Directions
Preheat oven to 350 degrees F.
Pour maple syrup into a small bowl. Toss nuts in syrup, remove with a slotted spoon, and bake on aluminum foil or a cookie sheet for approximately 10 minutes, or until nuts are roasted and syrup solidifies around nuts.
In a large bowl, add beet, apple, fennel, mint, salt and pepper. Toss. Add oil and vinegar, stilton and nuts. Toss and serve immediately.
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By margitanderson_...
Chicago, IL
on December 26, 2008
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I made this salad for our Christmas celebration and we were not disappointed. I only wish I had a picture of the dish, to see what the salad was supposed to look like. I used my food processor to finely chop the vegetables, as I didn't have a grater. Is it supposed to be a slaw? In any event, it was delicious and the bright red from the beets and the green from the mint made a beautiful presentation. I will be making this again!
By velovin
Powhatan, VA
on November 28, 2007
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This was a snap to make using the grating disc in my food processor. The beets give the salad a beautiful red color. It would be a great salad for a Christmas dinner, served on a bed of dark green leaf lettuce, mache or baby spinach.
By randall_turgeon...
Muskegon, MI
on December 20, 2006
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This dish is a feast for the senses. All of them!
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