Chopped salad with blue cheese dressing

Indulge in the delightful flavors of a chopped salad with rich blue cheese dressing. A perfect harmony of fresh ingredients and tangy dressing.

Ingredients:

• 1/2 cup walnuts
• 1 tablespoon very finely chopped shallot
• 1 1/2 teaspoons Dijon mustard
• 3 tablespoons sherry vinegar
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 110g blue cheese, crumbled
• 2 romaine hearts, quartered lengthwise and thinly sliced crosswise
• 1/2 fennel bulb, cored and finely chopped
• 2 carrots, finely chopped
• 1/2 seedless cucumber, seeded and cut into 1/2-inch dice
• 1 Fuji apple, cut into 1/2-inch dice
• 1 Hass avocado, cut into 1/2-inch dice
• 2 tablespoons thinly shredded basil leaves

Instructions:

1. Heat the oven to 350°. Arrange the walnuts on a pie plate and bake for around 10 minutes until they turn golden brown. Allow them to cool, then roughly chop them.
2. In a big bowl, combine the minced shallot with Dijon mustard and sherry vinegar, and season with a generous amount of salt and pepper. Pour in the olive oil and whisk until the mixture is smooth. Mix in half of the blue cheese and continue whisking until the dressing becomes creamy. To the mixture, add the lettuce, fennel, carrots, cucumber, apple, avocado, basil, and walnuts, and season again with salt and pepper. Toss the salad thoroughly to ensure it is coated with the dressing. Sprinkle the remaining blue cheese on top and serve immediately.

Summary:

• Calories: 1942 kcal
• Fat: 158 g
• Protein: 49 g
• Carbs: 105 g
• Potassium: 4201 mg
• Magnesium: 331 mg