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.

WALDORF SALAD WITH BLUE CHEESE

Steps:

• In a large bowl, combine the apples, grapes, celery, raisins and lemon juice., In a small bowl, combine the mayonnaise, buttermilk, blue cheese and sugar. Pour over apple mixture and toss to coat. Cover and refrigerate for at least 1 hour., Just before serving, sprinkle with walnuts.

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.