Walnut Apple Endive And Stilton Salad Recipes

ENDIVE, APPLE AND WALNUT SALAD

Steps:

• Remove any damaged outer leaves of the endives and rinse with cold water. Dry with paper towels, then separate the leaves, or slice crosswise, about 1/2 inch thick. Place in a wide salad bowl. Add the walnuts, gruyère, parsley and tarragon.
• Quarter the apple and cut away the core, then slice very thin (you should have at least 16 slices). Place in a bowl of water acidulated with 1 tablespoon lemon juice.
• Whisk together the vinegars, lemon juice, mustard, salt, and pepper. Whisk in the oils. Taste and adjust seasonings.
• Drain the apple slices, dry on paper towels, then add to the salad bowl. Toss with the dressing and serve.

SALAD OF ROMAINE, APPLES, WALNUTS AND STILTON CHEESE

Steps:

• Heat oven to 350F (175C).
• Toast walnuts for 10 minutes and cool to room temperature.
• Combine romaine and watercress in a large bowl.
• Whisk oil, vinegar and salt and pepper in a small bowl until blended.
• Slice each apple half into 12 thin wedges; brush lightly with lemon juice to prevent discolouration.
• When ready to serve: Toss salad greens with dressing to coat.
• Arrange greens on 4 salad plates, arrange 6 apple wedges, alternating red and green skins, around the rim of each plate.
• Sprinkle cheese evenly over salads; sprinkle walnuts evenly over cheese.
• Serve immediately.

APPLE WALNUT SALAD WITH STILTON CHEESE

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

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.