Sherried Greens With Fruit Blue Cheese Recipes

SHERRIED GREENS WITH FRUIT AND BLUE CHEESE

Steps:

• In tightly covered container, shake all Sherry Vinaigrette ingredients until sugar is dissolved.
• On 8 salad plates, arrange salad greens, pear, strawberries and onion. Pour vinaigrette over salads. Sprinkle with cheese.

NUTTY GREENS WITH BACON AND BLUE CHEESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.
• In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.

FIELD GREENS WITH PEARS AND BLUE CHEESE

Steps:

• Just before serving time, peel, core, and slice the pears. Combine the greens, pears, walnuts, and blue cheese in a large salad bowl. Drizzle half the Port-Shallot Dressing over the top and toss. Drizzle in the remaining dressing, tossing until the greens are well coated-you may not need to add all the dressing. (Leftover dressing can be kept refrigerated for up to 1 week for another use.) Season with salt and pepper, and toss again.
• Place on chilled salad plates and serve.
• Pour the port into a small heavy saucepan over medium heat. Add the shallots and bring to a boil. Reduce the heat to low and cook for 15 minutes, or until the port is reduced to 2/3 cup without the shallots. Set aside to let cool.
• Pour the port and shallots into the conainer of a blender and puree. Add the vinegar and blend well. While the motor is running, drizzle the oil through the hole in the blender top and continue to blend until emulsified and smooth. Season with salt and pepper, to taste. Set aside; refrigerate if not using immediately.

MIXED GREENS WITH BLUE CHEESE DRESSING

Steps:

• In a large salad bowl, combine first four ingredients. Chill until serving. Combine dressing ingredients; toss with salad mixture just until coated.

GREENS WITH FRUIT, CHEESE, AND NUTS (MARK BITTMAN)

Steps:

• Make the vinaigrette: combine oil, vinegar, salt, and pepper in a blender; turn the.
• machine on; a creamy emulsion will form within 30 seconds; taste and add more.
• vinegar a teaspoon at a time until the balance tastes right to you.
• Add in shallot, if using, and turn the machine on and off a few times until the shallot is minced within the dressing; taste, adjust seasoning; serve at room temperature.
• Make the salad: peel and core the fruit; if large, cut fruit into ½ inch chunks.
• Toss the fruit with the lemon juice; cover and refrigerate for up to 2 hours.
• Crumble the cheese into small bits; cover and refrigerate until needed.
• Place the nuts in a dry skillet, turn the heat to medium, and toast then, shaking the pan frequently until they are aromatic and beginning to darken in color, 3-5 minutes.
• When you are ready to serve, toss the pears, cheese, and greens together with as much of the dressing as you like.
• Chop the nuts coarsely, sprinkle them over all and serve.
• Other good fruit, cheese, and nut combinations.
• *grapes, parmesan, pine nuts.
• *oranges, manchego, almonds.
• *apricots, goat cheese, pecans.
• *dried apricots, blue cheese, walnuts.
• *cantaloupe or honeydew, cotija, pepitas.
• *blueberries, asiago, pistachios.
• *dried plums, feta, hazelnuts.
• *dried pineapple, Brie, cashews.
• *peaches, ricotta salata, pecans.
• *plums, fontina, almonds.

GREEN SALAD WITH DRIED FIGS, BLUE CHEESE, WALNUTS, AND SHERRY VINAIGRETTE

Steps:

• Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of each salad.
• Sherry Vinaigrette
• Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified. Taste for balance, and add a little more olive oil, if you like. Season with salt and pepper.

BITTER GREENS AND GRAPES WITH BLUE CHEESE DRESSING

Steps:

• Purée all dressing ingredients in a blender until very smooth, about 1 minute.
• Toss together frisée, escarole, and radicchio and divide greens among 6 plates. Top with grapes and drizzle with dressing.

THREE GREENS AND FRUIT WITH VINAIGRETTE

Steps:

• In a bowl, mix the vinegar, oil, onion, sugar, salt, hot sauce, and pepper. Cover and refrigerate 1 hour.
• In a skillet over medium heat, cook the walnuts, stirring constantly, until lightly toasted.
• In a large bowl, mix the walnuts, romaine lettuce, butter lettuce, spinach, and pears. Toss with the dressing mixture to coat. Sprinkle with feta cheese to serve.

SHERRIED GREENS WITH FRUIT AND BLUE CHEESE

Steps:

• In tightly covered container, shake all vinaigrette ingredients until sugar is dissolved.
• Arrange salad greens, pear, strawberries and onion on 8 salad plates. Pour vinaigrette over salads. Sprinkle with cheese.

SHERRIED GREENS WITH FRUIT & BLUE CHEESE

Steps:

• 1. Mix sherry, vinegar, sugar and oil until sugar is dissolved. 2. Arrange salad greens, pear strawberries and onion on 8 salad plates. Pour sherry mixture over salads. Sprinkle with cheese NUTRITION INFORMATION 1 Serving Calories 55 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 5mg Sodium 55mg Carbohydrate 9g (Dietary Fiber 2g) Protein 2g % DAILY VALUE: Vitamin A 6% Vitamin C 30% Calcium 4% Iron 2% DIET EXCHANGES: 2 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.