Kohlrabi Apple and Walnut Salad
1/2 cup/125mL Walnut pieces
3 oz/85g Crumbled blue cheese
1/3 cup/80mL Plain Greek Yogurt
2 tbsp/30mL Lemon juice
1 tbsp/15mL Milk
2 tbsp/30mL Thinly sliced chives
1 dash Hot pepper sauce
1 pinch Salt and pepper
1 Apple (red skinned if available)
2 Kohlrabi, trimmed, peeled, halved and thinly sliced
6 cups/1.5L Baby arugula or other salad greens
On baking sheet, toast walnuts on 350oF until light golden, 6 to 8 minutes. Let cool.
Remove 2 tbsp of the blue cheese and set aside. In bowl, combine yogurt, remaining blue cheese, 1 tbsp of the lemon juice and milk, mashing with fork until almost smooth.
Stir in chives, hot pepper sauce, salt and pepper; set dressing aside. Cut apple in half; core and thinly slice.
In large bowl, toss apple with remaining lemon juice. Add kohlrabi and arugula; toss with dressing to coat. Garnish with walnuts and reserved blue cheese.