Apple Endive And Stilton Salad Recipes

ENDIVE, PEAR, AND STILTON SALAD

Endive, Pear, and Stilton Salad image

Categories Cheese Dairy Fruit Leafy Green Vegetable Appetizer Brunch Roast Picnic Vegetarian Lunch Blue Cheese Pear Fall Endive Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

For dressing
1 shallot
1 whole star anise*
1/3 cup vegetable oil
3 tablespoons fresh orange juice
1 teaspoon Port
For salad
2 firm-ripe pears (preferably Bosc)
4 Belgian endives
5 ounces Stilton cheese, crumbled (about 1 cup)
Garnish: chopped fresh parsley leaves or fresh chervil sprigs
*available at specialty foods shops and some supermarkets

Steps:

Make dressing:
Chop shallot and crush star anise. In a blender blend shallot, oil, orange juice, and Port until emulsified. Transfer mixture to a small bowl or jar and add star anise and salt and pepper to taste. Chill dressing, covered, at least 4 hours and up to 1 day. Pour dressing through a sieve into a bowl and discard solids. Whisk dressing until combined well.
Make salad:
Preheat oven to 400°F. and line a baking sheet with parchment paper.
Halve and core pears. Cut pears lengthwise into 1/4-inch-thick slices and arrange in one layer on baking sheet. Roast pears in middle of oven until pale golden, about 10 minutes, and cool on baking sheet.
Separate endive leaves, and, if desired, cut leaves crosswise into 1 1/2-inch-thick pieces.
On a platter or 4 salad plates arrange pears, endive leaves, and Stilton and drizzle dressing on top. Garnish salad with parsley or chervil.

ENDIVE, APPLE, AND CELERY SALAD WITH SMOKED ALMONDS AND CHEDDAR

Endive, Apple, and Celery Salad with Smoked Almonds and Cheddar image

A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.

Provided by Mindy Fox

Categories Salad Healthy Endive Apple Celery Almond Cheddar Kid-Friendly Low Cholesterol Small Plates

Yield 8-10 servings

Number Of Ingredients 12

Ingredients

1/4 cup plus 1 tablespoon Champagne or white wine vinegar
2 Honeycrisp apples, thinly sliced
2 teaspoons whole-grain Dijon mustard
1/4 teaspoon kosher salt
1/3 cup extra-virgin olive oil
8 medium endives (about 1 3/4 pounds), cut on the bias into 1/2"-thick slices, cores thinly sliced
1 head of celery, leaves removed and reserved, stalks very thinly sliced on the bias
1/2 pound aged sharp cheddar, shaved on the slicing blade of a box grater
3/4 cup coarsely chopped salted, smoked almonds, divided
Flaky sea salt
Freshly ground black pepper
1/2 cup (1") chives

Steps:

Combine 1 Tbsp. vinegar and 3 cups cold water in a medium bowl. Add apple slices and let soak.
Meanwhile, whisk mustard, kosher salt, and remaining 1/4 cup vinegar in a medium bowl, then whisk in oil in a slow, steady stream.
Drain and pat apple slices dry. Combine apple slices, endives, celery stalks, cheese, and half of the almonds in a large bowl.
Drizzle dressing over salad. Gently toss until salad is evenly dressed, then season with sea salt and pepper. Top with chives, celery leaves, and remaining almonds.

ENDIVE, STILTON, AND BACON SALAD

Endive, Stilton, and Bacon Salad image

Categories Salad Cheese Bacon Endive Gourmet

Yield Makes 2 servings

Number Of Ingredients 6

Ingredients

4 bacon slices
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
4 endives (1 lb), cut into 3/4-inch pieces
2 oz Stilton, crumbled
1/4 cup fresh flat-leaf parsley leaves

Steps:

Cook bacon until crisp and transfer to paper towels to drain. Whisk together oil, lemon juice, and salt and pepper to taste in a large bowl. Add endives, Stilton, and parsley and toss to coat. Crumble bacon over salad.

ENDIVE AND APPLE SALAD

Endive and Apple Salad image

This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad. "I just like it because the endive is not frequently used in salads, and it tends to be a little bitter," she said. "The apple sweetens it up a little bit and makes it more approachable. It has a nice crunchy, fresh texture."

Provided by Tara Parker-Pope

Categories salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon orange juice
1 teaspoon honey
Dash of salt
1/4 cup pecans
2 heads of endive, chopped
1 cup arugula
1 apple, sliced thin
1/4 cup dried cherries or cranberries
1/4 cup goat cheese, crumbled (optional)

Steps:

To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey. Season with salt.
In a small sauté pan, toast the pecans over medium heat. Allow to cool.
Mix together the endive, arugula, apple and cherries (or cranberries) in a medium-size bowl. Toss with enough dressing to coat. Top with the pecans and goat cheese (optional).

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 11 grams

APPLE, CHICKEN AND STILTON SALAD

Apple, Chicken and Stilton Salad image

This looks great. Found on a recipe card at the market. I'm posting the exact recipe but I'd use a little more cheese I think.

Provided by Annacia

Categories Chicken Breast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 (5 -6 ounce) chicken breasts
4 cups Baby Spinach
1 large apple (Braeburn preferred, halved, cored and sliced thinly)
1 cup pecans, toasted (walnuts ok too)
1/2 cup light vinaigrette (your favorite)
2 ounces Stilton cheese, crumbled
additional vinaigrette (optional)

Steps:

Coat a lg grill pan with a non stick cooking spray. Place over med heat. Add chicken and cook 5-6 mins per side or until it reaches 165 degrees inside. Remove from heat, slice into strips and set aside.
In a lg bowl combine spinach, apple slices, nuts and vinaigrette, toss to coat. Place salad on 4 plates, season with salt and pepper to taste.
Top each salad evenly with sliced chicken and 1 Tbsp of the crumbled cheese. Drizzle with more dressing if you wish and serve at once.

APPLE, ENDIVE, AND STILTON SALAD

Apple, Endive, and Stilton Salad image

Categories Salad Vegetarian Quick & Easy Blue Cheese Apple Walnut Fall Tarragon Endive Gourmet

Yield Serves 4 to 6

Number Of Ingredients 17

Ingredients

For vinaigrette
2 tablespoons white-wine vinegar
1 tablespoon red-wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
2 tablespoons extra-virgin olive oil
1 small shallot, minced
1/8 teaspoon salt
freshly ground black pepper to taste
2 tablespoons unsalted butter
1 cup walnuts, chopped coarse
1/2 teaspoon sugar
2 large Belgian endives
2 Granny Smith apples
1/2 cup Stilton cheese, crumbled
2 tablespoons chopped fresh tarragon leaves
freshly ground white pepper to taste

Steps:

Make vinaigrette:
In a small bowl whisk together vinegars, mustard, and sugar. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Stir in shallot, salt and black pepper.
In a small saucepan melt butter over moderate heat and add walnuts and sugar. Cook walnuts, stirring, until golden, about 2 minutes, and transfer to a bowl.
Cut endives lengthwise into julienne strips. Halve and core apples and cut into julienne strips.
In a large bowl combine endives, apples, walnuts, Stilton, tarragon, and vinaigrette, tossing gently, and season with salt and white pepper.

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