Ingredients

Cider-Walnut Dressing:
2 tablespoons cider vinegar
4 tablespoons walnut oil
2 tablespoons olive oil
1 tablespoon Dijon-style mustard
Salt and freshly ground black pepper
4 medium beets, baked or boiled, peeled and cut julienne
1 large head radicchio, cored, cut julienne
1 large Belgian endive, cored, cut crosswise julienne
1 bunch watercress or a couple of handfuls of spinach, chopped or cut in strips
2 medium apples, peeled, cored, cut julienne
1/4 cup walnut pieces
4 ounces Roquefort cheese, crumbled

Prep time: 30 minutes after beets are cooked.

Directions

In a large bowl, whisk together the vinegar, oils and mustard; season with salt and pepper.

Blot the beets dry and toss with the radicchio, endive, watercress or spinach and apples with the prepared dressing.

Toast the walnuts in a small dry skillet over medium heat for a couple minutes. Season with salt and pepper. Divide the salad among chilled plates and top each salad with walnuts and crumbled Roquefort. Makes 4 servings.