Recipe - Hearts Of Romaine With Apple Cider Vinaigrette

1 lg Romaine lettuce, washed and
trimmed
4 ounce Stilton cheese, cut in
wedges
2 ounce Hazelnuts, dryroasted,
coarsely chopped
2 lg Pippin apples, cored and
quartered
Extra virgin olive oil, to
coat lightly
Salt and pepper, to taste
Vinaigrette
One fourth cup Organic apple juice, reduced
by half
One fourth cup Organic apple cider vinegar,
or more to taste
1 teaspoon Coleman's dry mustard, or to
taste
2 tablespoon Sharwood's mango chutney
One fourth cup Fresh herbs (basil,
tarragon, dill), chopped
1 teaspoon Fresh garlic, chopped
Salt and pepper, to taste
One half cup Extra virgin olive oil

For the Salad: Clean the romaine by dunking in ice water. Cut off stem end
and use only the tender inner leaves. Cut the Stilton into 1 ounce wedges,
or crumble. Toast the hazelnuts in a 300 F. degree until golden brown.
Break up slightly or chop lightly. Cut apple wedges in thick slices and
toss with a little olive oil seasoned with salt and freshly ground black
pepper. Roast the apple slices in a 350 F. degree oven until warm, but
still firm (about 2030 minutes).

For The Vinaigrette: Place the apple juice, vinegar, dry mustard, chutney
and the chopped garlic in a food processor. Process until smooth. Add the
olive oil very, very, very slowly until incorporated (Add slowly to avoid
having the vinaigrette break). Fold the chopped herbs in at the last
minute. Season to taste with salt and freshly ground black pepper.

Makes about 1 cup of vinaigrette. This vinaigrette will keep up to two
weeks in a sealed container in the refrigerator.

Chef's Notes: The addition of the unusual roasted apples, combined with the
flavors of the vinaigrette and the Stilton makes for a wonderful salad.
This versatile vinaigrette may be used on chicken, salmon or other meats,
fish or poultry as a marinade or basting sauce.

This salad was featured on the menu of City Cafe. It was one of the items
presented at a "What's Cooking" class at Whole Foods Market in Dallas on
April 2, 1997.

Formatted to MasterCook for you on 4/4/97 and used with the permission of
Chef Tramel by Terri Sonleitner Law madcook@gte.net

NOTES : This is a fabulous salad and worthy of your most discerning guests!
The vinaigrette can double as a wonderful marinade and basting sauce.
Recipe by: Stacey Tramel, executive chef of City Cafe, Dallas Posted to
MCRecipe Digest V1 #612 by Paul & Terri Law madcook@gte.net on May 14,
1997