Autumn salad with apple and Roquefort

Name: Autumn salad with apple and Roquefort
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 30 g Walnut kernels; 4 TABLESPOONS Cider (sparkling cider); 1 TABLESPOON White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Walnut oil; 50 g pickled beetroot in slices; 100 g Roquefort cheese; 1 (approx. 150 g) small cob chicory; 100 g Lamb's lettuce; 1 big apple (200-250 g)

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

30 g Walnut kernels
4 TABLESPOONS Cider (sparkling cider)
1 TABLESPOON White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Walnut oil
50 g pickled beetroot in slices
100 g Roquefort cheese
1 (approx. 150 g) small cob chicory
100 g Lamb's lettuce
1 big apple (200-250 g)

Directions

1
Coarsely chop the walnuts. Mix cider, vinegar, some salt and pepper. Stir in walnut oil and walnuts. Drain the beetroot and cut into strips. Cut Roquefort into large pieces.
2
Clean and wash the chicory and remove half of the leaves individually. Place the chicory leaves on two plates and cut the remaining chicory into rings. Clean the lamb's lettuce, wash thoroughly and drain.
3
Wash, quarter and core the apple. Cut the apple quarters into slices. Mix the apple slices, lamb's lettuce, chicory pieces and beetroot with the cider vinaigrette. Arrange Roquefort pieces on the chicory leaves and serve immediately.