Stilton and Prosciutto Fall Salad

Cooling weather calls for salads with a hint of sugar, higher calories, and heartier taste. Although I am not just ready to give up the summer fare, this recipe, adapted from Cooking Light, is perfect for the onset of the fall. It is so simple to make and the result tastes fantastic, bursting with lemon and tartness of Stilton, smokiness of prosciutto, and sweetness of apples.

For 2 people:

• 2T lemon juice
• 1T honey
• 1T Dijon mustard
• 2T  white wine vinegar
• 1 finely chopped dried apricot
• 3T olive oil
• 1/4T salt
• pepper to taste

• 3C mixed greens salad
• 100g thinly sliced prosciutto, about 4 slices per person
• 1/4C Stilton cheese, sliced
• 1 Granny Smith apple, sliced
• 1/4C toasted nuts, walnuts or such

1. Combine the first 5 ingredients. Slowly mix in olive oil, until well mixed. Add salt and pepper
2. Put the green salad, applies and nuts in a mixing bowl and pour the prepared oil over them, toss gently to coat.
3. Divide and serve, adding prosciutto and cheese.