Beet, Stilton and Walnut Salad with Apple...

This salad is The Best Salad Ever!  And an old-time favorite that Chef Jacquelyn Buchanan N.E. made as one of her signature dishes, back at the St. Andrews Hotel on Post Street in San Francisco.

The only place I've been able to find Stilton cheese (from Stilton, England) in the Islands is at Rose's Bakery & Cafe on Orcas.  The stuff we get here is stilton blue -- it's not the real stuff!

It's Fall!  Which means it's beet, apple and pear season, so here we go.

Recipe feeds 2:
Two handfuls of fresh, organic, salad mix
2 small gold and red cooked beets
1/2 thinly sliced apple
1/4 cup toasted walnuts (which you can spice up a bit if you like)
2 tablespoons hazelnut oil
2 teaspoons balsamic vinegar
A good pinch each of salt and pepper
1/2 cup large crumbled Stilton

Add all the ingredients (except the salad greens and the cheese) to a large stainless steel or wooden bowl and mix with your hands, then add salad mix and gently mix again with your hands.  Plate and add crumbled cheese, then drizzle with balsamic reduction drizzle.

Bon Appetit!