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- Dish type
- Green salad
Sweet, crisp, juicy apples and tart blue cheese are a combination made in heaven and are absolutely delicious in this simple, zesty starter.
10 people made this
- 1 cos or romaine lettuce
- 2 crisp, green-skinned dessert apples
- juice of 1/2 lemon
- 100g Stilton
- 2 tbsp crème fraîche
- salt and freshly ground black pepper
MethodPrep:10min ›Ready in:10min
- Tear lettuce leaves into large pieces and place in a large salad bowl.
- Quarter and core the apples, cut them into thinner wedges, then into chunks. Sprinkle with 1 tbsp of the lemon juice.
- Roughly chop the cheese into small dice. Mix the crème fraîche with the remaining lemon juice, then season to taste.
- Add the apples and cheese to the lettuce, drizzle with the dressing, toss well, then serve the salad in individual bowls.
To bulk out this salad for a main course or weekend lunch - add grilled, chopped bacon and chopped, roasted hazelnuts.
To extract the maximum juice from a lemon, first roll it on the work surface, pressing down on it with the palm of your hand.
Reviews & ratingsAverage global rating:(0)
Reviews in English (1)
Used different ingredients.watercress for salad.pear for apple-04 Feb 2009
Poached Granny Smith Apple, Candied Walnut, and Blue Cheese Salad
Chef Lisa Schroeder of Mother's Bistro & Bar offers a creative riff on the classic pairing of apples and blue cheese with this delicious salad. Though the candied walnuts are labor-intensive, the effort is worth it they are so delicious you'll want leftovers.
- 4 cups walnut halves, or pieces
- 3/4 cup powdered sugar, divided
- 24 ounces canola oil for frying
- 1 teaspoon Dijon mustard
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 3/4 cup canola oil
- Salt and freshly ground black pepper
- 1 pound mesclun greens
- 2 heads Belgian endive, sliced
- Red wine-poached apple, sliced
- 1/4 pound blue-veined blue cheese, crumbled
- 1 cup candied walnuts, roughly chopped
- Apple cider vinaigrette
To make the red wine&ndashpoached apples, combine the red wine, water, lemon zest, sugar, and lemon juice in a medium sauce pot. Bring to a boil, whisking occasionally to dissolve the sugar. Simmer for 5 minutes and then add the apples. Cover and poach over low heat, turning occasionally, until just tender (smaller apples will take about 5 minutes and larger apples up to 10 minutes). Remove from heat. Remove apples from poaching liquid and place in a covered dish in the refrigerator. Cool apples for 30 minutes.
Meanwhile, transfer the poaching liquid to a shallow pan. Bring to a boil over high heat, reduce heat to medium, and continue to boil until liquid is reduced to a syrupy consistency, about 10 minutes. Remove from heat and cool.
To make candied walnuts, bring a large pot of water to a boil. Place walnuts in boiling water and blanch for 2 minutes. Drain in a colander. In a medium mixing bowl combine half of the powdered sugar with the walnuts. Toss well to coat.
Meanwhile, heat canola oil to 350ºF. Fry sugar-coated walnuts in oil until crispy, about 5 to 7 minutes. Briefly drain walnuts and then toss again in remaining powdered sugar.
To make the apple cider vinaigrette, whisk together mustard, honey, and cider vinegar in a medium mixing bowl. Slowly drizzle in the canola oil while whisking, so the dressing emulsifies. Season to taste with salt and freshly ground pepper.
To assemble the salad, combine mesclun, endive, and sliced poached apples in a large salad bowl. Dress with apple cider vinaigrette. Serve salad topped with crumbled blue cheese and candied walnuts and drizzled with the reserved red wine reduction from the poached apple recipe.
For the salad dressing:
1 tablespoon mustard
1 tablespoon strawberry jam
1 teaspoon sugar
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 teaspoon onion powder
1 teaspoon poppy seeds
½ teaspoon salt
1 ounce almonds
1 ounce pumpkin seeds
3.5 ounces of salad mix
2 tablespoons of dried cranberries
1 avocado, diced
5 ounces of cooked quinoa
1 apple, diced
1 ounce blue cheese, cubed
Apple-wild rice salad with blue cheese and Calvados dressing
David Gremmels and Cary Bryant could be considered the accidental cheese makers.
Three years ago they were scouting for blue cheese to stock a wine bar they planned to open in Oregon when they happened on Rogue Creamery in Central Point, which had been making a Roquefort-style cheese since 1957. They tried it, they liked it and then the 75-year-old owner, Ignacio Vella, dropped a bombshell: “Gentlemen, if you want my cheese, you’re going to have to make it yourself. I’m going to close it down.”
They “bought on a handshake,” Gremmels said, and within two months were up to their elbows in curds and mold. Vella, whose family also owns the well-regarded Sonoma company that makes Dry Jack cheese, stayed on to teach them (he’s still officially master cheese maker). Soon Bryant was putting his microbiology degree to work tweaking Rogue’s recipes, one for Oregon Blue Vein that was brought by Vella’s father from France and the other for Oregonzola, named by Vella’s daughter for his variation on the Italian original. Every year since, Rogue has been steadily developing new varieties of blue with character all their own, cheeses that are American to the nubbly core but are racking up awards even in the land of Stilton.
And Rogue is just one of the many artisanal cheese makers now churning out blues that hold up against or even surpass the European classics.
Simultaneously creamy, crumbly, sweet and salty, these new blues are anything but an acquired taste. They’re sophisticated and nuanced but still accessible. You can eat them on a cracker or showcase them in recipes, and always you get unique flavor, mellow but sharp, with all the hallmarks of a superb Burgundy. They even seem to induce wine-speak, with aficionados finding hints of berries and caramel and hazelnuts in a single buttery bite.
Like all the great pungent, veiny cheeses, the new Americans go with everything you want to eat right now: pecans and pears, apples and walnuts, cranberries and bitter greens, grilled beef and roast pork, even pasta and polenta. The flavor, the texture and the creaminess harmonize with nearly every other brink-of-winter ingredient, and that’s before you even get out the Port.
A category of cheese essentially dominated for 64 years by Maytag Blue out of Iowa now includes variations from coast to coast: from California to New York and Massachusetts, with stopovers in Colorado and Louisiana and Vermont. Terroir is a pretentious word, but tasting these cheeses can give you a hint of how connected the Oregon grass the cows eat is to the Crater Lake blue you spread on a sliced baguette.
As Gremmels notes, culinary artisans in all fields in this country “are very open to mixing and blending and looking at things creatively,” whether varietals for wine or hops for beer or molds -- and milks -- for cheese. (After experimenting, Rogue now produces Echo Mountain Harvest Blue in limited supply using part goat’s milk and part cow’s one of its latest innovations comes wrapped in Merlot and Syrah grapevine leaves macerated in Oregon’s Clear Creek pear brandy.) No one today is trying just to emulate the European classics. They are making truly American cheeses for Americans who are better educated about food in general, well traveled and open to new tastes.
Naturally, these new blues do not vary as discernibly as French Roquefort and Spanish Cabrales (crumbly and made from sheep’s milk, or from a blend of sheep’s, cow’s and goat’s milk) do from Italian Gorgonzola (often almost Brie-like and made from cow’s milk). Most are fairly creamy, assertive but not overpowering, and nearly all can be used interchangeably in cooking. Lay them out side by side and the main difference will be in the tone of the veining -- some are more green, some more blue, some more mottled.
Like all blue cheeses, the domestic kind are produced by a time-honored method, with mold called penicillium roqueforti injected to create the distinctive flavor. Most of the American blues are made from raw cow’s milk and are aged four to six months.
BOTH the Cheese Store of Silverlake and the Cheese Store of Beverly Hills report doing a good business in American blues, especially as the quality and variety have improved. Chris Pollan, the proprietor of Silverlake, says he carries around half a dozen kinds, as does Norbert Wabnig at the Beverly Hills shop, who even has one called Shaft’s that is aged in an old mining shaft. Online dealers such as www.igourmet.com also carry a good assortment. (Some cheese makers sell from their own websites, but usually only in hefty proportions.)
Of the nine American blues I tried, two were decidedly different. Bayley Hazen, from Jasper Hill Farm in Greensboro, Vt., is firm and crumbly, with a strong underpinning of blue mold and just enough salt. It’s almost nutty-tasting and not at all creamy-rich. If you think blue cheese should be in-your-nose aggressive, more Stilton than Danish blue, this is the right choice.
Rogue’s Smokey Blue is also simply extraordinary. Cold-smoked over Oregon hazelnut shells, it starts out on your palate as a typical sublime blue but finishes just like smoke, in the best way. Eating it plain is addictive, but it also has a wondrous effect in cooking, particularly as a topping for char-roasted green beans and grilled meat. Gremmels says chefs particularly love it with salmon, stuffed into morels or crumbled onto salads.
At the other extreme is Point Reyes Original Blue, from a cheese maker on Tomales Bay in Northern California. More white than blue, it borders on bland, which is a cardinal sin in cheeseland. No wonder it is most often served at fancy food shows mixed into a dip with lots of sour cream. This is blue cheese for Colby Longhorn lovers, or for beginners willing to take baby steps.
Maytag Blue seems to be the baseline for most of the newer cheese makers. A dairy in Newton, Iowa, started by the grandson of the founder of the Maytag appliance company, now churns out more than 1 million pounds of this crumbly cheese every year. It’s deeply mottled with green-blue mold and has a potent but not overpowering flavor, alone or especially in any salad.
Rogue River produces other cheeses that evoke Maytag’s, but with specific Northwest character -- particularly its Crater Lake blue and Oregon Blue Vein, both aged in caves just as Roquefort is in France. (Vella’s father studied there and brought the original cultures to the United States along with plans for the caves.) Crater Lake is delicately but deeply veined and tastes of cream and salt first, bracing mold last. It’s superb. Oregon Blue Vein is more in-your-mouth tangy/salty, but has a lovely creamy center.
From the other side of the country, Great Hill Blue, made in Buzzard’s Bay, on Massachusetts’ Cape Cod, is another lively standout -- almost the consistency of cream cheese but with very, very potent flavor. The veining is easily the most delicate of all these cheeses except Point Reyes, which has less immediate sharpness. By contrast, Bingham Hill Rustic Blue, from Fort Collins, Colo., has a texture more like a great cheddar: firm and dry, and a smooth and mellow, almost nutty taste.
All these blues also submit to cooking without losing their personality. Melt them with half-and-half to make a quick sauce for broccoli or cauliflower. Crumble them over hot polenta. Toss them with pasta, with or without pistachios or other nuts and sauteed leeks. Stuff them into mushrooms to be baked. Toss them into salads, especially with endives or frisee and other richness such as lardons and/or poached eggs, but also salads with fruit -- pears, apples or persimmons are naturals. Spread them on a grilled burger or tuck them into an omelet with spinach.
In a country where blue cheese so often is relegated to the dip for Buffalo chicken wings and dressings for iceberg salad, the variety and sophistication of the new blues should seem unlikely. But then who would have imagined 25 years ago that goat cheese would not only shed its French euphemism of chevre but become almost as ubiquitous as Kraft Singles?
Blue cheese in an American vein
BLUE cheese is generally aged, but once cut from the wheel it has a surprisingly short lifespan. If possible, buy from a store that slices to order and wraps in paper. Any blue cheese you find already cut and wrapped is on its way to funky. Even sealing blue cheese in plastic wrap at home is a bad idea. A high water content combined with the mold puts a sublimely pungent cheese at higher risk of decaying into bitterness. Better to use wax paper or foil.
Most of the best American blue cheeses run around $18 to $20 a pound, but prices vary widely from source to source. When serving any blue cheese, use a knife warmed in hot water and slice all the way through -- the center is creamier and often milder than the hard, pungent outer area, and you want both distinctive taste sensations. In fact, this is one cheese to eat rind and all.
Bayley Hazen. A hard, sharp, wonderfully pungent blue from Vermont. Available at the Cheese Store of Silverlake, (323) 644-7511, $18 per pound.
Bingham Hill Rustic Blue. Another hard cheese, from Colorado, that is almost cheddary in texture, with a seriously mellow flavor. Available at the Cheese Store of Silverlake, $18 per pound and at the Cheese Store of Beverly Hills, (310) 278-2855, $20 per pound.
Echo Mountain Harvest Blue. This fabulous limited-edition blue made with a blend of cow’s and goat’s milk is creamy, rich and well-balanced, with a lovely salt tang. Available at the Cheese Store of Beverly Hills, $30 per pound.
Great Hill Blue. A balanced blend of pungent and buttery smoothness from Cape Cod. Available at the Cheese Store of Silverlake and the Cheese Store of Beverly Hills, about $18 per pound.
Maytag Blue. The standard- setter from Iowa is always reliable the taste and texture evoke a good Danish blue. Widely available, about $18 per pound.
Rogue Creamery Smokey Blue. Extraordinarily creamy and pungent and also seductively smoky. Available at the Cheese Store of Silverlake and the Cheese Store of Beverly Hills, about $18 per pound.
Rogue Creamery Oregon Blue Vein. A close American cousin of Roquefort, with a sharp but smooth flavor. Available at the Cheese Store of Beverly Hills, about $18 per pound.
Rogue Creamery Crater Lake. Creamier, nuanced but still sharply flavored in the best way. Available at the Cheese Store of Beverly Hills, about $18 per pound.
Point Reyes Blue. The mildest of the American blues. Available at Whole Foods, Bristol Farms and Gelson’s. Prices vary from about $15 to $19 per pound.
- 12 ounces, weight salad greens (spring Mix)
- 2 whole apples, cored and sliced very thin
- 1/2 cup pecan halves
- 1/4 cup dried cherries
- 6 ounces, weight blue cheese, cut into chunks
- 1 tablespoon (heaping) Dijon Mustard
- 1 tablespoon maple syrup (more to taste)
- 1 teaspoon apples cider vinegar (more To taste)
- 1/4 cup olive oil
- Salt and pepper, to taste
Adapted from thepioneerwoman.com
USE THIS APPLE, BACON AND BLUE CHEESE SALAD FOR…
Baby spinach tends to stand up to time much better than other delicate greens, therefore, this salad makes for a killer make-ahead lunch! Just be sure to leave the dressing on the side. I ate this apple and bacon salad for lunch four solid days in a row and was left wanting more at the end of its run. It quite frankly, just doesn’t get old.
Use this recipe as a go-to lunch, a healthy dinner to be enjoyed all on its own or showcase it at your next gathering. And, of course, feel free to use it in its most powerful form: To keep those heavy, comfort food cravings at bay, if only for a little while longer.
Brussels Sprouts and Apple Salad with Blue Cheese
Brussels Sprouts and Apple Salad with Blue Cheese is a crisp healthy clean salad, that is loaded with texture and flavor. Who knew brussels and apple flavors would make such a perfect harmony of flavor.
I came up with this recipe, not because of Brussels Sprouts but because of apples. Yes, I have over purchased the fall apples. I love the things, so I have been working hard to use them up before the over-ripen. I have been noticing tons of Brussels Sprouts or Kale salads with apples, so came up with own version blending the flavors that I thought my family and friends would like best. I also threw in chia seeds, walnuts and used apple cider vinegar to up the healthy factor.
I wrestled with using raw Brussels here or roasted, and decided to go with raw, which was the right decision. The raw brussels were crispy like the apple and blended well with the creamy blue cheese.
The key to avoiding the bitterness in Brussels Sprouts is to slice them as thinly as possible. Which can be accomplished using a sharp knife or throwing them in the food processor. I choose food processor, because it is quick and easy. With our new puppy, quick and easy is what I needed. (still in potty training, stop chewing mode) If you are using the food processor check through to make sure there are no large pieces of Brussels left in the mix. I had a few, so I pulsed the processor a few extra times.
If you are a big fan of Brussels Sprouts I wanted to share a few recipes that inspired me.
Are you following me on Instagram, Twitter, Facebook and Pinterest? Thanks for reading and subscribe to A Healthy Life For Me to have each post delivered straight to your e-mail box.
Apple and Blue Cheese Salad
Keep the dressing on the side for the perfect make-ahead lunch.
ground black pepper (optional)
firm-ripe granny smith apples, sliced
reduced-fat blue cheese crumbles
- In a small bowl, whisk together the oil, vinegar, mustard, and lemon juice.
- Add the lettuce and toss gently to coat. Season with salt and pepper to taste, if using.
- Divide the lettuce among 6 salad plates. Top each with apple slices, blue cheese, and walnuts and sprinkle with ground flaxseeds.
NUTRITION (per serving): 156 calories, 7 g protein, 16 g carbs (4 g fiber), 17 g fat (4 g sat fat), 8 g sugar, 358 mg sodium
- 2 Tbs. apple cider vinegar
- 1 Tbs. minced shallot
- 1 tsp. Dijon mustard
- Kosher salt and freshly ground black pepper
- 6 Tbs. extra-virgin olive oil
- 2 oz. whole shelled hazelnuts (about 1/2 cup), toasted and skinned
- 1 lb. (about 2 large) sweet apples best enjoyed raw (such as Fujis or Galas), quartered, cored, and sliced into thin wedges
- 1 lb. escarole, torn or cut into bite-size pieces (about 6 cups)
- 3 oz. blue cheese, crumbled (about 3/4 cup)
- 1/2 small red onion, very thinly sliced length-wise (about 1/2 cup)
- 1/2 cup chopped fresh flat-leaf parsley
Apple, Blue Cheese and Pomegranate Salad
Featuring the classic apple and blue cheese salad combo, this tasty version is perfect when you are entertaining or need to bring "the salad" to a fall or winter get-together. It's very easy to make and you will be sure to impress!
You guys, this is one of my favorite "not-your-everyday-impress-your-guests" salad. Granted, anything with blue cheese will have my vote, but still!
I also love it because it's a show stopper and you can finally be happy when someone asks you to bring "a salad" to this potluck you're going to. Everyone – except blue cheese haters – will rave about it!
- sweet and tangy
- crunchy and soft
- an explosion of flavors
- perfect to impress (without slaving in the kitchen)
How to make this easy apple and blue cheese salad with pomegranate
This salad tastes and looks fancy, but as you'll see, it's easy to put together.
Step 1 – Toast the walnuts in a pan and let them cool.
We want to toast the nuts because it brings out their flavor and we want to make sure they don't get overpowered by the other ingredients.
I've never seen toasted walnuts in stores, but if you do find them, then you can skip this step.
Step 2 – Cut the apple and prepare the rest of the ingredients (minus the dressing). De-seed the pomegranate if you haven't bought pomegranate arils ready-to-eat.
Add all salad ingredients except blue cheese in a large salad bowl.
Steps 3 & 4 – Prepare the dressing with:
- Olive oil
- Dijon mustard
- Apple cider vinegar
- Pomegranate Molasses (see notes below)
It might taste a bit too sweet if you try the dressing, but don't worry, once tossed with the other ingredients it compliments the salad perfectly.
Mix the dressing with the salad, then add the blue cheese and toss again delicately. We don't add the blue cheese straight away so it doesn't get squished and makes a beautiful salad.
Tips and tricks to make this apple and blue cheese salad the best ever!
- If you're making it ahead, keep the dressing separate until you serve it and drizzle the apple slices with lemon juice so they don't brown.
- Fresh pomegranate not in season? Use dried cherries or dried cranberries, soaked in hot water for 10 minutes, drained and roughly chopped.
- Do you really have to use pomegranate molasses? Short answer: you don't, but it won't be the same! Pomegranate molasses is a big part of the dressing and the taste of the salad BUT it would work well with a simple vinaigrette (same ingredients except the molasses). The taste would be different, but good.
What is pomegranate molasses and where can I find it?
Pomegranate molasses is simply pomegranate juice that's been reduced down to a thick syrup. It can be made with or without sugar, and it has a deep, tangy taste. It's a staple in Persian and Middle Eastern cuisine.
Pomegranate molasses might be available in the ethnic or international aisle of your supermarket. You can also find it in Middle Eastern stores (it's a staple in Middle Eastern cuisine) or maybe even asian stores because they often carry "exotic" products.
Amazon carries a few different brands. Be careful to buy actual molasses though and not pomegranate sauce. This product seems to be the real deal and doesn't have added sugar.
You can also easily make your own pomegranate molasses with pomegranate juice! Here is a good recipe.
Beside this recipe, here are a few more ways you can use this opened bottle:
- Stir a few teaspoons in dressings
- Use it as a glaze on salmon and meat
- Drizzle over roasted veggies and rice
If you tried this salad, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!