Arugula, Apple And Roquefort Salad

By Marian Burros

Published November 26, 1996

Total Time
10 minutes
Rating
4(16)
Comments
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Ingredients

Yield:2 servings

  • 1 small bunch of arugula

  • 2 teaspoons olive oil

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon Roquefort

  • 1 medium apple

Ingredient Substitution Guide

Preparation

  1. Step 1

    Thoroughly wash the arugula, remove tough stems and dry.

  2. Step 2

    Whisk together the oil and vinegar. Break up the Roquefort, and stir in.

  3. Step 3

    Wash, dry, core and thinly slice the apple. Stir into the dressing.

  4. Step 4

    Break the arugula into bite-size pieces, and stir into the dressing.

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Ratings

4 out of 5
16 user ratings
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Comments

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Ian

Fabulous! Had it alongside the ragoût from the NYT chipotle mushroom taco recipe, served on multigrain toast with additional roquefort crumbles.

Jenny Green

Very nice with candied pecans — I used birch syrup instead of maple.

Jacques

Any lettuce would do, a mix of butter, romaine, arugula and spinach even better. A granny smith apple is my favorite but the salad is crying out for some crunchy walnuts.

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