Roquefort Salad Recipe

Toast walnuts

Place walnuts in a dry skillet over medium heat. Toast, stirring or shaking the pan frequently, until fragrant and slightly darker in color, 3–5 minutes. Transfer to a plate to cool so they don't continue to cook in the hot pan.

Prepare apple

Core the apple and slice it thinly (about 1/8" thick). If you prefer, toss the slices immediately with a teaspoon of lemon juice to prevent browning; this recipe already includes lemon in the dressing, so this step is optional.

Assemble salad

In a large salad bowl, combine the mixed salad greens, sliced apple, and very thinly sliced red onion (if using). Crumble the Roquefort over the top and sprinkle the toasted walnuts and chopped parsley.

Make the dressing: In a small bowl or jar with a lid, combine the apple cider vinegar, Dijon mustard, honey, lemon juice, salt, and black pepper. Whisk or shake to combine. Slowly stream in the olive oil while whisking (or add it to the jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add a pinch more salt or a little extra honey if you want it sweeter.

Dress and toss: Right before serving, drizzle about half of the dressing over the assembled salad and toss gently to coat the leaves and apples evenly. Add more dressing to taste (reserve any leftover dressing for another use).

Serve: Divide the salad among 2–4 plates (depending on whether served as a starter or light main). Garnish with a few extra crumbles of Roquefort and walnut pieces. Serve immediately.