Ingredients
Scale
- 1 bunch organic celery (washed and chopped)
- 1 cup walnuts (toasted and roughly chopped)
- 1 piece apple (thinly sliced)
- 100 grams Roquefort cheese (crumbled)
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Toast the walnuts in a preheated dry pan over medium heat until golden brown and fragrant. Let cool slightly before chopping.
- In a large salad bowl, combine chopped celery, sliced apple, toasted walnuts, and crumbled Roquefort cheese. Toss gently.
- In a small mixing bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad mixture and gently toss until well coated. Allow it to sit for about 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Uruguayan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg