A YUMMY WINTER SALAD OF BEETS, FENNEL, AND APPLES, WITH STILTON AND MAPLE-CANDIED PECANS

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A Yummy Winter Salad of Beets, Fennel, and Apples, with Stilton and Maple-Candied Pecans image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 350 degrees F.
  • 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.
  • 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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