Roasted Apple & Pecan Salad with Stilton Cheese
2 medium apples
2 tbsp olive oil
1/4 tsp salt & cracked black pepper
1/2 tsp dried rosemary
4 cups mixed baby greens
4 slices of Cambazola, Stilton or your favourite blue cheese
1/2 cup toasted pecans
honey for drizzling
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tbsp white wine vinegar
1 garlic clove, finely minced
1/2 cup extra-virgin olive oil
Maldon salt and freshly ground black pepper
For the vinaigrette, whisk lemon juice, Dijon mustard, vinegar, and garlic in a medium bowl. Gradually whisk in oil then season to taste with salt and pepper. This can be made a few days ahead, covered and chilled. Return to room temperature before using.
Preheat oven to 400°F. Cut the apples in half and core. Place apples flesh-side up in a baking dish and drizzle with olive oil and a sprinkle of salt, pepper and rosemary. Roast apples in the oven for 20 minutes. Remove from oven. Place the nuts on a baking tray and roast about 5-10 minutes until warm and fragrant, watching carefully. Remove from the oven.
Meanwhile, toss the salad greens in a large salad bowl with the vinaigrette and divide among 4 salad plates. Place one apple half on top of each plate of greens, and garnish with a slice of stilton, a drizzle of honey and a sprinkling of toasted pecans.