Fall Salad With Apples Walnuts And Stilton Recipes

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APPLE WALNUT SALAD WITH STILTON CHEESE



Apple Walnut Salad with Stilton Cheese image

Very simple salad that will impress your guests. I suggest you make a double batch, this stuff doesn't last.

Provided by Matthew Molus

Categories     Apple

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 ounces Stilton cheese
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
2 tablespoons heavy cream (double)
1 teaspoon fresh ground pepper
6 sweet apples, unpeeled cored and cut into 1/2 inch dice (braeburn, gala, red delicious)
4 stalks celery, thinly sliced (save leaves for garnish)
2 tablespoons dried currants or 2 tablespoons raisins
1 tablespoon fresh lemon juice
1/2 cup coarsely chopped walnuts, toasted

Steps:

  • Put one third of the cheese in a large bowl.
  • Add olive oil and using a fork, mash together the cheese and oil.
  • Add vinegar and continue to mash and mix.
  • Add cream and pepper and mix well to make a thick creamy dressing.
  • Add the apples, sliced celery, currants, and lemon juice to the dressing and mix well.
  • Crumble the remaining cheese and sprinkle it over the salad along with half of the walnuts.
  • Mix them into the salad gently and evenly.
  • Transfer to a serving bowl and garnish with the remaining walnuts and celery leaves.
  • Serve right away.
  • TOASTED WALNUTS.
  • Preheat oven to 325 degrees.
  • Spread nuts in a single layer on a baking sheet.
  • Place baking sheet in the oven and toast, stirring occasionally, until nuts are lightly browned, fragrant, and coated in a layer of their own oil.
  • Depending on the size of the nuts this may take between 10-20 minutes.
  • Remove the nuts from the pan as soon as they start to look done.
  • Pour them onto a plate to cool.

APPLE, ENDIVE, AND STILTON SALAD



Apple, Endive, and Stilton Salad image

Categories     Salad     Vegetarian     Quick & Easy     Blue Cheese     Apple     Walnut     Fall     Tarragon     Endive     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 17

For vinaigrette
2 tablespoons white-wine vinegar
1 tablespoon red-wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
2 tablespoons extra-virgin olive oil
1 small shallot, minced
1/8 teaspoon salt
freshly ground black pepper to taste
2 tablespoons unsalted butter
1 cup walnuts, chopped coarse
1/2 teaspoon sugar
2 large Belgian endives
2 Granny Smith apples
1/2 cup Stilton cheese, crumbled
2 tablespoons chopped fresh tarragon leaves
freshly ground white pepper to taste

Steps:

  • Make vinaigrette:
  • In a small bowl whisk together vinegars, mustard, and sugar. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Stir in shallot, salt and black pepper.
  • In a small saucepan melt butter over moderate heat and add walnuts and sugar. Cook walnuts, stirring, until golden, about 2 minutes, and transfer to a bowl.
  • Cut endives lengthwise into julienne strips. Halve and core apples and cut into julienne strips.
  • In a large bowl combine endives, apples, walnuts, Stilton, tarragon, and vinaigrette, tossing gently, and season with salt and white pepper.

FALL SALAD WITH APPLES, WALNUTS, AND STILTON



FALL SALAD WITH APPLES, WALNUTS, AND STILTON image

Categories     Leafy Green

Yield 4

Number Of Ingredients 16

1 tablespoon minced shallot
1 1/2 tablespoons champagne or white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
1 dried apricot, finely chopped
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups torn green leaf lettuce leaves
2 cups thinly sliced Belgian endive (about 2 heads)
1/4 cup (1 ounce) Stilton cheese, thinly sliced
1/4 cup walnuts, coarsely chopped
1 (5-ounce) package baby arugula
1 ounce very thin slices prosciutto, torn
1 Granny Smith apple, cored and thinly sliced

Steps:

  • Combine first 6 ingredients in a blender. With blender on, slowly add oil; process until well combined. Stir in salt and pepper. Combine lettuce and remaining ingredients in a large bowl; add apricot mixture, tossing gently to coat.

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  • Fall Apple, Walnut and Blue Cheese Salad. Fall fruits add delicious flavor and texture to this sophisticated fall apple, walnut and blue cheese salad. Fresh chopped apples and pears are combined with dried cranberries, blue cheese, walnuts, red onion, and mixed greens.
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