Seasonal Orchard Salad And Balsamic Vinaigrette With Apples And Bleu Cheese Recipes

APPLE BLUE CHEESE SALAD

Steps:

• Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.
• Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.
• In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.

BALSAMIC BLEU CHEESE SALAD

Steps:

• In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside.
• In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.

BALSAMIC BLUE CHEESE DRESSING

Steps:

• In small bowl, combine the balsamic vinegar, dried oregano leaves, salt, pepper and dash hot pepper sauce.
• Slowly whisk in olive or vegetable oil; stir in crumbled blue cheese.
• Serve.

APPLE GORGONZOLA SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• If using proscuitto, lay very thin slices on baking sheet in a single layer and bake at 350 degrees for 10 minutes, watching so it doesn't burn.
• To toast walnuts, place on baking sheet in a single layer and bake at 350 degrees for 5-10 minutes, watching so they don't burn.
• Toss lettuces, apples, walnuts, cranberries, gorgonzola cheese and proscuitto.
• To prepare dressing, combine anchovy paste, vinegar, water, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup parmesan cheese into blender (or use an emulsion blender). Mix in blender; slowly adding 1 cup oil. Refrigerate until ready to use.
• Combine salad and dressing, serve.

SEASONAL ORCHARD SALAD AND BALSAMIC VINAIGRETTE WITH APPLES AND BLEU CHEESE

Steps:

• In large bowl, combine spring greens, apples, cranberries, and walnuts and bleu cheese. Toss with Morton's Balsamic Vinaigrette.
• To make the vinaigrette, combine ingredients in a medium bowl. Cover and refrigerate until needed.