Arugula Salad With Blue Cheese Recipes

ARUGULA WITH APPLES, WALNUTS, AND BLUE CHEESE

Steps:

• Beat vinegar, yogurt, maple syrup, olive oil, salt, and pepper together with a whisk in a small bowl. Slowly stream oil into the mixture while beating until emulsified. Spread arugula leaves onto a platter. Arrange apple ribbons over the arugula. Sprinkle walnuts and blue cheese over the arugula and apple. Drizzle dressing over the salad to serve.

ARUGULA AND ROMAINE SALAD WITH WALNUTS AND BLUE CHEESE VINAIGRETTE

Steps:

• Chill salad plates when you begin preparing your entree.
• When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve.

ARUGULA SALAD WITH BLUE CHEESE

Steps:

• Instructions Champagne Vinaigrette: Whisk the champagne vinegar, shallots, Dijon mustard, honey and salt in a bowl. Slowly whisk in olive oil. Salad: Combine the arugula, apples and radishes in a large serving bowl. Toss with vinaigrette. Sprinkle with blue cheese.

ARUGULA SALAD WITH PEAR, BLUE CHEESE AND APRICOT VINAIGRETTE

Steps:

• Combine arugula leaves and bibb lettuce in a salad bowl. Squeeze a little lemon juice over pear slices to keep them from browning. Arrange them on top of lettuces. Top salad with blue cheese crumbles. Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste, and serve.

ENDIVE AND ARUGULA SALAD WITH PICKLED ONIONS AND BLUE CHEESE

Steps:

• Place onions in large resealable plastic bag. Add vinegar, 1 1/2 cups water, sugar and salt. Seal bag; shake until sugar dissolves. Chill onions in marinade at least 1 day and up to 3 days, turning often.
• Place cheese in medium bowl. Pour oil over cheese; let stand at room temperature 2 hours. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Place endive in very large bowl. Add lemon juice; toss. Add arugula, cheese-oil mixture and dried cranberries; toss. Season with salt and pepper. Transfer to platter; top with some drained pickled onions. Pass remaining onions in marinade.

ARUGULA AND PEAR SALAD

Steps:

• Toast nuts in small pan over medium heat until fragrant. Cool.
• Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

CARAMELISED PEAR AND ROCKET (ARUGULA) SALAD WITH BLUE CHEESE

Steps:

• Place the butter, vinegar and sugar in a frying pan over medium heat.
• When butter is melted add the pear and walnuts and cook for 4-6 minutes until the pear is just soft.
• Place the rocket on serving plates and top with the pear and walnuts.
• Spoon over the pan juices and top with the blue cheese.

ARUGULA SALAD WITH BLUE CHEESE AND PECANS

Steps:

• Toss greens in large bowl. Top with pear slices and blue cheese
• Mix oil, vinegar, salt and pepper in small bowl with wire whisk until well blended. Drizzle over salad. Sprinkle with pecans and serve immediately