2 honeycrisp apples cored unpeeled cut into thin wedges
0.3 teaspoon pepper black freshly ground
0.3 cup cheese blue crumbled
2 tablespoons canola oil
1.5 tablespoons dijon mustard
0.3 cup flat-leaf parsley leaves fresh
2 medium golden beets peeled cut into wedges
0.5 teaspoon kosher salt
0.3 cup juice of lemon fresh
0.3 small onion red cut into two wedges
1 tablespoon sugar
0.5 cup walnut halves toasted
Equipment
food processor
bowl
Directions
Thinly slice apple wedges in a food processor fitted with a slicing blade.
Combine apples, lemon juice, and sugar in a large bowl; toss to coat. Slice beet and onion wedges in food processor fitted with a slicing blade; add beet mixture and parsley to apple mixture.
Sprinkle with salt and pepper. Stir in oil and mustard; toss gently to coat. Arrange about 2/3 cup salad on each of 8 plates; top each serving with 1 tablespoon walnuts and about 1 1/2 teaspoons cheese.
