Walnut And Blue Cheese Wedge Recipes

WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING

Steps:

• Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
• Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

WILTED ESCAROLE WITH WALNUTS AND BLUE CHEESE

Steps:

• Cut escarole into 1 1/2-inch wedges, leaving base intact. In a large skillet, heat 2 teaspoons olive oil over medium; add a few wedges and cook, turning, until escarole is wilted and light brown on all sides, 3 minutes total. Season with salt and pepper and transfer to a platter. Repeat twice with more oil and remaining escarole. Top with walnuts and blue cheese; drizzle with lemon juice, if desired.

WALNUT AND BLUE CHEESE "WEDGE"

Steps:

• Glazed Walnuts: Preheat oven to 350°F Line a small baking pan with parchment paper. Combine oil and honey in small bowl. Add walnuts; toss to coat. Transfer to prepared baking pan; bake 12-14 minutes, stirring halfway through baking time. Remove from oven, Cool completely.
• Dressing: Whisk mayonnaise, sour cream, red wine vinegar and Worcestershire sauce together in a small bowl. Reserve 6 tablespoons of the blue cheese, stir in remaining cheese.
• Place each wedge of lettuce onto a plate. Drizzle with dressing, reserved blue cheese, cranberries and glazed walnuts. Serve immediately.
• Note: If dressing thickens after refrigeration, thin down with a little milk.