Beet, Stilton, Apple, and Nut Salad

Jacques Pépin: More Fast Food My Way
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This classic salad makes an elegant and tasty first course for a dinner or a great lunch main dish. I simplify the preparation by using sliced canned beets. —Jacques Pépin

Drain the juice from a 1-pound can of sliced beets. Divide the slices among four plates, allotting 4 or 5 slices per plate. Mix together in a bowl 3/4 cup coarsely chopped white mushrooms, about 1 cup peeled and coarsely chopped apple, 1/2 cup broken walnut pieces, and 1/2 cup crumbled Stilton cheese. Add 3 tablespoons mayonnaise and salt and freshly ground black pepper to taste and mix well. Spoon a good dollop of the mixture into the middle of the sliced beets on the plates and sprinkle on 1 teaspoon of chopped fresh chives. Serve.

4 servings

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