Mesclun Salad With Stilton And Toasted Walnuts Recipes

ARTICHOKE, WALNUT, AND MESCLUN SALAD

Steps:

• Preheat oven to 375°F.
• Brush bread with 1 tablespoon oil and cut into 1/2-inch cubes. On a baking sheet toast cubes in middle of oven until golden, about 5 minutes, and cool.
• In a bowl whisk together vinegar, remaining 1 1/2 tablespoons oil, and salt and pepper to taste until emulsified. Add croutons, walnuts, artichokes, and mesclun and toss until combined.

GORGONZOLA-PEAR MESCLUN SALAD

Steps:

• Toss pears with lemon juice. In a large bowl, combine greens, cheese, walnuts and pears. Drizzle with vinaigrette and toss to coat. Serve immediately.

MESCLUN SALAD WITH STILTON, GRAPES, AND APPLE

Steps:

• Make vinaigrette:
• In a large bowl whisk together mustard and vinegar. Add oil in a slow stream, whisking until emulsified. Whisk in tarragon and salt and pepper to taste. Preheat oven to 350°F.
• In a shallow baking pan toast almonds in middle of oven until pale golden, 6 to 8 minutes, and cool. Halve grapes. Core apple and cut into 16 wedges. Add mesclun to vinaigrette and toss to coat well.
• Divide greens and apple slices among 4 plates and top with grapes, cheese, and almonds.

MESCLUN SALAD WITH RASPBERRY-WALNUT VINAIGRETTE

Steps:

• Wash and dry the greens, and place in refrigerator in a plastic bag.
• Whisk the vinegar, oil and mustard together; cover and refrigerate.
• To serve, bring dressing to room temperature. Just before serving, toss the greens with dressing.

MESCLUN SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.