Recipe courtesy of Gale Gand

Dessert Waldorf Salad with Roquefort

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  • Yield: 4 servings



  1. Put 4 serving plates in the refrigerator to chill.
  2. In a large bowl, whisk the apple juice concentrate, lemon juice, sour cream and salt. Add the apples, fennel, raisins, walnuts, mint and Roquefort and toss gently just until combined. Divide on serving plates. Just before serving, toast the bread and cut each slice diagonally into quarters. Arrange around the salads and serve immediately.