Servings: 6
Salads are the ideal place to showcase apple varieties that are best enjoyed raw. Here, piquant blue cheese, toasty nuts, and slightly bitter escarole are delicious counterpoints to sweet, juicy apples. Though you could use peeled apples, their colorful skin makes them pop visually.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Amazing salad. I added lacinato kale and used pecan vinegar but otherwise followed the recipe. My guests loved it and I craved it for days!
I made this for a party and it was a big hit. Excellent flavor combinations.
Apples and blue cheese, with the lightly mustardy dressing and crisp greens, make a great combination. This simple salad is also very robust to substitutions-- I added some fresh tarragon, which was excellent, and used pecans instead of hazelnuts.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review