Mesclun Salad With Stilton Grapes And Apple Recipes

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MESCLUN SALAD WITH STILTON, GRAPES, AND APPLE



Mesclun Salad with Stilton, Grapes, and Apple image

Categories     Salad     Cheese     Fruit     Leafy Green     Side     Vegetarian     Quick & Easy     Blue Cheese     Apple     Almond     Fall     Healthy     Grape     Lettuce     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

For vinaigrette
2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon finely chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon, crumbled
1/4 cup sliced almonds
20 red seedless grapes
1 crisp apple such as Fuji
8 ounces mesclun (mixed baby lettuces)
1/4 cup crumbled Stilton cheese (about 1 ounce)

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



Mesclun Salad image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 10

2 tablespoons butter
1 dash cayenne pepper
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup halved pecans
1 red bell pepper
2 oranges
1 tablespoon olive oil
Fresh pepper
2 cups mesclun greens

Steps:

  • In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans. Cook this slowly over a very low flame, taking care to stir carefully and occasionally. The sugar will burn easily if the flame is too hot. On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges. Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil. Toss the salad greens in this and then place on a salad plate. Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves. Allow the pecans to cool before eating.

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