A Yummy Winter Salad of Beets, Fennel, and Apples, with Stilton and Maple-Candied Pecans

• 1/2 cup pecan halves
• 1/4 cup maple syrup
• 1 large (uncooked) beet, peeled and coarsely grated
• 1 Fuji apple (or any other hard apple), peeled, cored and coarsely grated
• 1 fennel bulb, trimmed and coarsely grated
• 1/2 cup fresh mint, stems discarded, coarsely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 4 ounces Stilton, or other blue cheese, crumbled

1. Preheat oven to 350 degrees F.
2. Pour maple syrup into a small bowl.
3. Toss nuts in syrup, remove with a slotted spoon, and bake on aluminum foil or a cookie sheet for approximately 10 minutes, or until nuts are roasted and syrup solidifies around nuts.
4. In a large bowl, add beet, apple, fennel, mint, salt and pepper.
5. Toss.
6. Add oil and vinegar, stilton and nuts.
7. Toss and serve immediately.

pecan halves, maple syrup, beet, apple, fennel bulb, fresh mint, salt, freshly ground black pepper, olive oil, balsamic vinegar, stilton

Taken from www.foodnetwork.com/recipes/winter-salad-beets-fennel-apples-stilton-maple-candied-pecans-recipe.html (may not work)