The "horn" in this salad is actually a roasted poblano chile. The stuffing is a zesty mixture that is both rich and refreshing, with a contrast of textures. Serve it with a Mexican meal. From the article Exotic & Spicy Salads.
4 poblano chiles, roasted, peeled, seeds removed, stems left on
2 cups finely diced apples, such as Pippin
1 fresh lemon
1 cup crumbled blue cheese
3/4 cup chopped walnuts
4 cups mixed salad greens
2/3 cup extra virgin olive oil
1/3 cup red wine vinegar
Allow the poblano chiles to reach room temperature before peeling them, being careful to keep the chiles whole and not tear them. Place the chiles on paper towels and refrigerate them.
Place the apples in a ceramic bowl and squeeze just enough lemon juice to lightly coat the apples. This step will prevent the apple from turning brown and keep them attractive, especially if this dish is prepared an hour or two ahead of time.
Combine the cheese and walnuts with the apples and toss. Stuff this mixture into the poblano chiles.
Arrange the stuffed chiles on a bed of greens.
Whisk the olive oil and vinegar together in a small bowl and pour the dressing over the chiles and lettuce. Serve immediately.