Mesclun Salad With Stilton Grapes And Apple Recipes

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.

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.

Steps:

• In a large saucepan, combine sugar and flour. Stir in water until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter and vanilla. Cool to room temperature. , In a large bowl, combine the apples, grapes, celery and walnuts. Add the dressing and toss gently. Refrigerate until serving.

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.

Steps:

• Toss together salad ingredients green apple, grapes, and arugula with Stilton Vinaigrette, adding dressing gradually to achieve desired degree of coating. Pile high on service plate or in large salad bowl. Garnish with chopped pecans and Stilton sprinkled across top of salad. For the Stilton Vinaigrette: In small bowl, whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, cayenne, and sugar. Gradually whisk in oil. Mix in Stilton. Place in clean container, label, date and store refrigerated. Makes 3½ cups.

Steps:

• Wash and drain salad leaves.
• Finely slice red capsicum.
• Shaved carrot.
• Chop spring onion.
• Cut tomatoes into wedges.
• Toss all ingredients with the salad leaves in a bowl.