Spinach Apple Salad With Roquefort Cheese Recipes

ROQUEFORT PEAR SALAD

Steps:

• In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
• For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
• In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

SPINACH APPLE SALAD

Steps:

• In a small bowl, combine vinegar, oil, salt and sugar; mix well. Add apple, onion and raisins; toss lightly to coat. Cover and let stand for 10 minutes. , Just before serving, combine spinach and romaine in a large salad bowl; add dressing and toss.

SPINACH SALAD WITH APPLE DRESSING

Steps:

• For dressing, in a jar with a tight-fitting lid, combine the apple butter, oil, vinegar and pepper; shake well. Divide spinach among 4 plates; sprinkle with pecans and cheese. Drizzle with dressing.

SPINACH & ROQUEFORT SALAD

Steps:

• Make Vinaigrette. Combine vinegar, honey, salt, and pepper in a small bowl. Whisk in oil and water to emulsify. Stir in minced shallots.
• Make Salad. Place sunflower seeds in medium skillet. Toast over medium heat 5-6 minutes or until browned and fragrant. Transfer to small bowl and let cool.
• Thinly slice 1 large apple leaving peel on the apple for color. Use one large tart apple or two small contrasting flavors of apple.
• Just before serving, toss baby spinach, thinly sliced apple, crumbled roquefort, and cooled sunflower seeds with vinaigrette. Divide among salad plates and serve.

SPINACH WITH ROQUEFORT CHEESE

Steps:

• Melt 1 tablespoon butter in large pot over medium heat. Add half of shallot and sauté until tender, about 2 minutes. Add half of spinach and sauté until tender, about 5 minutes. Using tongs, transfer spinach to bowl. Repeat with remaining butter, shallot and spinach. Season to taste with salt and pepper. Sprinkle cheese over spinach and serve.

SAUTEED APPLE SALAD WITH ROQUEFORT CHEESE AND WALNUTS

Steps:

• Combine vinegar and thyme in small bowl. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper.
• Combine greens, watercress and endive in large bowl. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add apples and sugar and sauté until apples are almost tender, about 8 minutes. Increase heat to high and sauté until golden brown, about 5 minutes longer. Place atop greens in bowl. Sprinkle salad with Roquefort and walnuts. Toss with enough dressing to coat. Serve, passing remaining dressing separately.

ARUGULA, APPLE AND ROQUEFORT SALAD

Steps:

• Thoroughly wash the arugula, remove tough stems and dry.
• Whisk together the oil and vinegar. Break up the Roquefort, and stir in.
• Wash, dry, core and thinly slice the apple. Stir into the dressing.
• Break the arugula into bite-size pieces, and stir into the dressing.