A Yummy Winter Salad of Beets, Fennel, and Apples, with Stilton and Maple-Candied Pecans |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
1. Preheat oven to 350 degrees F.
2. 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.
3. 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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