Mixed Green Salad with Blue Cheese Dressing

This recipe is adapted from Food & Wine Annual Cookbook 2012 p 42 (by Laura Werlin) — and really the only reason it’s adapted is because Publix was out of fennel bulbs AND basil, I found out my carrots were bad, I don’t care much for cucumbers, and I wanted to use mixed greens.  Anyway, it may as well have been another recipe completely… so here we go! This turned into an amazing salad — I will definitely make it again when I can get my hand on ALL of the correct ingredients :-)

Recipe:

Preheat the oven to 350°. Spread the walnuts in a pie plate and toast them for about 10 minutes, until they are golden. Let cool, then coarsely chop.

In a large bowl, whisk the shallot with the Dijon mustard and sherry vinegar and season generously with salt and pepper. Add the olive oil and whisk until smooth. Add half of the blue cheese and whisk until the dressing is creamy.

Add the lettuce, apple, avocado, and walnuts and season with salt and pepper. Toss the salad well to coat with the dressing. Top with the remaining blue cheese and serve right away. 

Here’s the link to just the salad dressing

Mixed Green Salad with Blue Cheese Dressing

2014-12-15 12:07:51

Fresh mixed greens with apple, avocado, walnuts, and blue cheese dressing. A fresh tasty salad that's worth your while!

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Prep Time

25 min

Total Time

25 min

Prep Time

25 min

Total Time

25 min

Ingredients

Walnuts 1/2 cup

Shallot, very finely chopped 1 Tbsp.

Dijon mustard 1 1/2 tsp.

Sherry vinegar 3 Tbsp.

Kosher salt & freshly ground black pepper

1/4 cup Extra-virgin olive oil

4 oz. Bleu cheese, crumbled

Mixed greens for salad

1 Fuji apple, cut into 1/2 inch dice

1 Hass avocado, cut into 1/2-inch dice

Instructions

1. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast them for about 10 minutes, until they are golden. Let cool, then coarsely chop.
2. In a large bowl, whisk the shallot with the Dijon mustard and sherry vinegar and season generously with salt and pepper. Add the olive oil and whisk until smooth. Add half of the blue cheese and whisk until the dressing is creamy.
3. Add the lettuce, apple, avocado, and walnuts and season with salt and pepper. Toss the salad well to coat with the dressing. Top with the remaining blue cheese and serve right away.

By Whitney

Adapted from Food & Wine

Adapted from Food & Wine

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