Apple-Arugula Salad With Calvados

• 1 extra-large egg yolk, at room temperature
• 3 tablespoons fresh lemon juice
• Pinch of salt
• 1/2 cup corn oil
• 1 tablespoon honey
• 2 to 3 tablespoons Calvados
• 2 Red Delicious apples
• 2 stalks celery
• 1/2 cup walnuts, coarsely chopped
• 1 large bunch arugula
• 1/2 cup crumbled Stilton or Gorgonzola cheese

1. Combine the egg yolk, lemon juice and salt in a blender jar.
2. Process on low speed just until blended.
3. With the motor running on low speed, drizzle in the oil in a slow, steady stream.
4. Fold in the honey and Calvados to taste.
5. Peel and core the apples, then cut them into small dice.
6. Trim the ends off the celery and cut the stalks into small dice as well.
7. Place both in a bowl with the walnuts.
8. Spoon enough dressing over the mixture to coat all the components.
9. Trim the tough ends off the arugula.
10. Wash the leaves well and dry in a salad spinner.
11. Arrange them in a shallow salad bowl.
12. Spoon the apple mixture into the center.
13. Sprinkle the cheese around the edge.
14. Serve with the remaining dressing on the side.

egg yolk, lemon juice, salt, corn oil, honey, calvados, red delicious apples, stalks celery, walnuts, arugula, gorgonzola cheese

Taken from cooking.nytimes.com/recipes/6560 (may not work)