Autumn Beet and Vegetable Salad with Blue Cheese and Hickory Nuts

From Asparagus to Zucchini. Recipe contains dairy and nuts.

Ingredients:

Salad:

• 2 C. cooked, diced yellow or red beets
• 1 ½ C. blanched, diced carrots
• 1 ½ C. cooked, diced waxy-type potatoes
• 1 C. diced roasted red peppers
• 1 ½ C. diced Jonathan apples
• 4-6 oz. blue cheese, crumbled
• 2/3 C. hickory nuts, toasted 6-8 minutes at 350

Dressing:

• 1/3 C. minced shallots
• 5 T. cider vinegar
• 3-4 T. chopped fresh basil or parsley
• 1 ½ T. Dijon mustard
• ½ C. olive oil
• Salt and pepper to taste

Steps:

1. Combine first four dressing ingredients. Whisk in olive oil in a thin stream. Season with salt and pepper.
2. To assemble the salad, toss each type of vegetable and the apples, one type at a time, with enough dressing to barely coat them.
3. Arrange in separate piles in a wide shallow bowl. Serve at room temperature.
4. Just before serving, sprinkle salad with blue cheese and hickory nuts, add more salt and pepper to taste and toss gently.

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