Blue Cheese Apple And Honeyed Walnut Salad Recipes

APPLE, BLUE CHEESE AND WALNUT SALAD

Steps:

• In medium bowl, mix all dressing ingredients with wire whisk until sugar is dissolved (dressing will be thick). Set aside.
• In very large bowl, mix salad ingredients. Pour dressing over salad; toss to coat. Serve immediately.

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE

Steps:

• Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
• Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE

Steps:

• Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette, toss to coat, and season with salt and pepper, to taste.
• Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.

BLUE CHEESE-WALNUT SALAD

Steps:

• Toss greens with walnuts, onions and cheese in large bowl; set aside.
• Beat vinegar and mustard with wire whisk until well blended. Add oil and sour cream; mix well.
• Add to salad just before serving; toss lightly.

APPLE BLUE CHEESE SALAD

Steps:

• Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.
• Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.
• In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.

APPLE, BLUE CHEESE & BIBB SALAD

Steps:

• In a salad bowl, combine the lettuce and apples. In a small bowl, whisk the oil, vinegar, honey, mayonnaise, mustard seed, mustard, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with cheese, walnuts and raisins. Serve immediately.

BLUE CHEESE, APPLE, AND HONEYED WALNUT SALAD

Steps:

• TO PREPARE THE WALNUTS: Preheat oven to 350°F. Line a baking pan or cookie sheet with aluminum foil and lightly oil the foil. Spread the walnuts in the prepared pan and drizzle with the honey. Bake until dark golden brown, 20 to 25 minutes, stirring every 5 minutes to coat the nuts evenly with the honey. While the walnuts are still hot, sprinkle with cayenne and salt to taste. Immediately transfer to a small bowl and set aside.TO MAKE THE DRESSING: In a small bowl whisk together the dressing ingredients.TO MAKE THE SALAD: In a large bowl, combine the apples, celery, and onion. Drizzle with the dressing, then toss well. Transfer to a serving platter and top with the blue cheese crumbles and honeyed walnuts. Serve at room temperature.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

BLUE CHEESE, WALNUT, AND CHICORY SALAD

Steps:

• Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
• Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
• Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
• Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
• Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

BLUE CHEESE, APPLE, AND HONEYED WALNUT SALAD

Steps:

• TO PREPARE THE WALNUTS: Preheat oven to 350°F. Line a baking pan or cookie sheet with aluminum foil and lightly oil the foil. Spread the walnuts in the prepared pan and drizzle with the honey. Bake until dark golden brown, 20 to 25 minutes, stirring every 5 minutes to coat the nuts evenly with the honey. While the walnuts are still hot, sprinkle with cayenne and salt to taste. Immediately transfer to a small bowl and set aside.TO MAKE THE DRESSING: In a small bowl whisk together the dressing ingredients.TO MAKE THE SALAD: In a large bowl, combine the apples, celery, and onion. Drizzle with the dressing, then toss well. Transfer to a serving platter and top with the blue cheese crumbles and honeyed walnuts. Serve at room temperature.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

BLUE CHEESE APPLE SALAD

Steps:

• In a large bowl, toss apples with lemon juice. Add cantaloupe and celery. In a small bowl, combine the sour cream, blue cheese and Miracle Whip. Pour over apple mixture and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl.