Blue Cheese Candied Walnut And Citrus Orzo Salad Recipes

WALNUT & BLUE CHEESE SALAD

Steps:

• Mix all the dressing ingredients together
• In a bowl place the lettuce
• Scatter over the walnuts and blue cheese
• Pour the dressing over the salad and lightly toss.
• Eat and enjoy

BLUE CHEESE ORZO SALAD

Steps:

• Cook orzo according to package directions; drain and place in a large bowl. Stir in the arugula, bacon, blue cheese, onions and walnuts., In a blender, combine the first six vinaigrette ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.

ORZO WITH BLUE CHEESE AND WALNUTS

Steps:

• In a large saucepan, bring 1 quart of water to a boil.
• Add the salt and orzo and cook until the orzo is tender and has absorbed almost all of the cooking liquid, 8 to 9 minutes.
• Stir in the butter, Parmesan and blue cheeses and walnuts.
• Serve immediately.
• * Note: To toast nuts, spread them on a baking sheet and place them in a 350-degree oven, shaking the pan occasionally, for 8 to 10 minutes. Watch carefully because nuts will burn quickly.

ORZO SALAD WITH CITRUS VINAIGRETTE

Steps:

• Fill a stockpot 3/4 full with salted water. When water comes to a rolling boil, add orzo. Cook until al dente, or according to package directions.
• Drain orzo and cool on a baking sheet.
• Make the vinaigrette. When orzo is at room temperature, toss with tomatoes and cilantro. Dress with vinaigrette.
• In medium bowl, whisk together lemon juice, mustard, zests, salt and pepper. Slowly whisk in olive oil until mixture has emulsified. Vinaigrette can be made up to 3 hours ahead, covered and chilled. Bring to room temperature and stir before serving.

ENDIVE SALAD WITH CANDIED WALNUTS, ORANGE CARAMEL DRESSING AND BLUE CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the walnuts on a single layer on a rimmed baking sheet and place in the center of the oven. Toast until the nuts are golden brown, really toasted, 5 to 8 minutes. Sprinkle with salt and pepper and set aside.
• Spray a parchment paper-lined baking sheet with nonstick spray. In a large saute pan, heat the sugar over medium heat until it melts and turns a light amber color, 5 to 8 minutes. Sprinkle the walnuts in a single layer over the caramel. Spray a rubber spatula with nonstick spray and stir the nuts, quickly but carefully, to coat with the caramel. Transfer the nuts from the pan onto the prepared baking sheet, sprinkling the nuts so they separate as they land on the parchment. Season with salt.
• To the pan with the residual caramel, add the vinegar and orange juice. Warm the pan, whisking until the caramel, vinegar and orange juice are well combined. Remove from the heat. Whisk in the mustard and oil. Adjust the seasoning.
• Arrange the endive and radicchio leaves in a single layer on a family-style large platter. Intersperse the orange segments and walnuts with the endive and radicchio. Season with salt to taste. Drizzle with all of the dressing. Top with the blue cheese and parsley. Serve immediately.

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.

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.

CARAMELIZED ONION AND BLUE CHEESE ORZO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While pasta is cooking, heat butter and oil in a large skillet over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes. Remove from pan with a spoon and drain on paper towels.
• In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.

WALNUT AND BLUE CHEESE SALAD

Steps:

• Cut away and discard the core of the lettuce. Cut the lettuce into bite- size cubes. There should be about four cups. Put the lettuce in a large mixing bowl.
• Cut the cheese into one-inch cubes. There should be about one and one-quarter cups of cubes.
• Sprinkle the cheese and walnuts over the lettuce. Sprinkle with lemon juice, salt and pepper. Toss and sprinkle with the oil. Toss and serve.

ENDIVE, BLUE CHEESE, AND WALNUT SALAD

Steps:

• Cut off the bottoms and very tops of the endive heads. Separate into individual leaves, and julienne the leaves into sticks. Rinse thoroughly.
• Place the endive into a salad bowl along with the walnuts and parsley. Toss together.
• Whisk all the vinaigrette ingredients together in a small bowl. Drizzle over the salad and toss together.
• Scatter the blue cheese on top.
• Enjoy!

CELERY 'STRING' BLUE CHEESE & WALNUT SALAD

Steps:

• Make the dressing by combining the soured cream and vinegar with some seasoning.
• Get a large bowl of iced water ready. Break the celery down into sticks and set aside any of the tender leaves from the middle. Using a swivel blade peeler, peel each stick of celery, discarding the first stringy layer. Continue to make 'strings' or ribbons and tip these into the iced water until needed. Cut the apple into thin slices, discarding the core, then cut the slices into thin matchsticks.
• Drain the celery and toss in a large bowl with the dressing, apple and most of the cheese and walnuts. Spread the salad onto a platter and scatter with the remaining walnuts, blue cheese and celery leaves.