Recipe: Apples and Walnuts with Stilton Cheese (Williams-Sonoma recipe)

APPLES AND WALNUTS WITH STILTON CHEESE

1/2 cup coarsely chopped walnuts, divided use
FOR THE DRESSING:
6 ounces Stilton cheese, divided use
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
2 tablespoons heavy (whipping) cream
Freshly ground black pepper
FOR THE SALAD:
6 sweet eating apples such as Braeburn, Gala or Red Delicious, unpeeled,
cored and cut into 1/2-inch dice
4 celery stalks, thinly sliced (plus several whole celery leaves for garnish)
2 tablespoons dried currants or raisins
1 tablespoon fresh lemon juice

TO TOAST THE WALNUTS:
Preheat oven to 325 degrees F.

Spread nuts in a single layer on a baking sheet. Place the baking sheet in the oven and toast, stirring occasionally, until the nuts are lightly browned, fragrant and coated in a layer of their own oil. This may take 10 to 20 minutes.

TO MAKE THE DRESSING:
Put 1/3 of the cheese in the bottom of a large bowl. Add the olive oil and, using a fork, mash together the cheese and oil. Add the vinegar and continue to mash and to mix. Add the cream and 1 teaspoon pepper and mix well to make a thick, chunky dressing.

TO MAKE THE SALAD:
Add the apples, sliced celery, currants and lemon juice to the dressing and mix well. Crumble the remaining cheese and sprinkle it over the salad along with half of the walnuts. Mix them into the salad gently and evenly.

Transfer the salad to a serving bowl and garnish with the remaining walnuts and the celery leaves. Serve at once.

Makes 6 servings
Source: Williams-Sonoma Collection: Salad by Georgeanne Brennan