INGREDIENTS

INSTRUCTIONS

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 20-30 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 MC-Recipe Digest V1 #612 by Paul &
Terri Law  <madcook@gte.net> on May 14, 1997

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