Daytons Marketplace Apple Salad With Maytag Blue Cheese Recipes

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.

FENNEL, APPLE, AND BLUE CHEESE SALAD

Steps:

• In a large bowl, whisk to combine vinegar, salt, pepper, and sugar. While continuing to whisk, slowly drizzle in oil, until combined.
• Add cheese, walnuts, fennel, and apple to the vinaigrette. Toss to combine. Add lettuce, and toss again. Transfer to a platter. Serve immediately.

DAYTON'S MARKETPLACE APPLE SALAD WITH MAYTAG BLUE CHEESE

Steps:

• Place orange juice in small nonreactive pan over high heat. Bring to a boil and cook until reduced to 1/4 cup, about 35-40 minutes. Can be made 2-3 days in advance, and refrigerated. Place orange reduction, Marketplace Balsamic Vinegar, onion, and jalapeno in a food processor fitted with metal blade, process until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey, salt and pepper, process 2 seconds. Heat 3/4 cup of the orange vinaigrette in a medium skillet over medium high heat. Add the apples, and saut until golden brown, turning until just cooked through, 2-3 minutes. Remove to plate and cool to room temperature. Can be made a day in advance, covered in refrigerator, bring to room temperature before serving. Place endive in mixing bowl, toss with 4 tablespoons of the remaining orange vinaigrette, season with additional salt and pepper if desired. Pour remaining vinaigrette into squeeze bottle, if desired. Divide endive among 4 salad plates. Arrange 4 apple slices on each plate, garnish with pecans and Maytag blue cheese. Drizzle with remaining orange vinaigrette

MAYTAG BLUE CHEESE SALAD DRESSING

Steps:

• Dissolve spices into vinegar, Worcestershire, and Tabasco.
• Combine with sour cream and mayonnaise.
• Thin dressing with buttermilk, add Maytag blue cheese and refrigerate overnight.
• It is best served on Iceberg lettuce wedges.