I made this recipe today. It is from the Barefoot Contessa Back To Basics Cookbook.
From the Cookbook, an excerpt:
Make this autumn salad just when you feel like eating apples and Roquefort cheese. I added toasted walnuts for the crunch, and orange juice and maple syrup in the dressing add a touch of sweetness.
For copyright issues, the link to this recipe is: http://www.barefootcontessa.com/recipes.aspx?CookbookID=31
Here is my photo (I should have turned the Salmon over to display the grill marks, this top side was where I removed the skin.) Today, I did not make the dressing from the recipe. But I will make it another time.
I used Artisan Lettuce instead of the baby argula:
A bag of dried cranberry's and half of a Granny Smith apple, some blue cheese and I toasted the walnuts (in a dry saute pan over medium-low heat for 4-5 minutes, tossing alot, until lightly browned.
For the dressing I used:
I will be making this recipe again (I'll use the other half of that salmon I grilled for tomorrow's salad!)
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