Salad With Stone Fruit Blue Cheese And Chicken Skin Recipes

SALAD WITH STONE FRUIT, BLUE CHEESE AND CHICKEN SKIN

Steps:

• Combine 1 tablespoon salt, the sugar, a pinch of black pepper and the rest of the spices and rub on chicken skin. Cover and refrigerate 4 hours. Rinse the skins and thoroughly pat dry. Heat the oven to 275 degrees. Place a flat rack on a sheet pan and spread the skins on the rack. Bake until skins have rendered their fat and are golden brown and crisp, about 1 hour 15 minutes. Remove from oven and cool.
• Soak the red onion in ice water for 30 seconds; drain and blot dry. Combine the onion, pecans, vinegar and oil in a bowl and mix thoroughly. Season with salt, pepper and honey to taste. Toss the lettuce and herbs in the bowl to lightly coat with the dressing. Divide the salad between two bowls. Top each with an equal amount peaches and blue cheese. Garnish each with a crisped chicken skin.

BLUE CHEESE 'N' FRUIT TOSSED SALAD

Steps:

• In blender, combine the first eight ingredients; cover and process until blended. In a large bowl, combine the romaine, apples, oranges and pecans. Add dressing and toss to coat; sprinkle with blue cheese.

DELICIOUS FRUIT AND CHEESE SALAD

Steps:

• Combine fruit and cheese in a large bowl.
• Mix together the orange juice, the oil, honey, and the basil in a small jar with a tight fitting lid.
• Shake vigorously to combine.
• Pour over ther fruit and cheese and toss.
• Tip: you can place the plates in the freezer for a short time before you assemble the salad. Time doesn't include time for the plates are in the freezer.