Spring Greens With Blue Cheese And Fruits Recipes

Steps:

• In a salad bowl, combine the salad greens, cheese, blueberries and pecans., In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat. Serve immediately.

Steps:

• Just before serving time, peel, core, and slice the pears. Combine the greens, pears, walnuts, and blue cheese in a large salad bowl. Drizzle half the Port-Shallot Dressing over the top and toss. Drizzle in the remaining dressing, tossing until the greens are well coated-you may not need to add all the dressing. (Leftover dressing can be kept refrigerated for up to 1 week for another use.) Season with salt and pepper, and toss again.
• Place on chilled salad plates and serve.
• Pour the port into a small heavy saucepan over medium heat. Add the shallots and bring to a boil. Reduce the heat to low and cook for 15 minutes, or until the port is reduced to 2/3 cup without the shallots. Set aside to let cool.
• Pour the port and shallots into the conainer of a blender and puree. Add the vinegar and blend well. While the motor is running, drizzle the oil through the hole in the blender top and continue to blend until emulsified and smooth. Season with salt and pepper, to taste. Set aside; refrigerate if not using immediately.

Steps:

• Mash the blue cheese and mascarpone together with the honey, if using, and pepper. (You can do this in the food processor, too, but it will cream the blue cheese so much that you get a greenish terrine. Not the end of the world, but just warning you.) Stir in the apricots, currants, figs, pistachios and walnuts. Season with pepper. Wrap in plastic and shape into a terrine. Refrigerate for several hours until firm. Serve with an assortment of rustic country breads or crackers and decorate with some whole dried fruits and nuts, if you like.

Steps:

• Put the salad greens and the dressing in a ziploc bag. Toss to mix well. Pour the tossed greens into the serving bowl.
• Top with the cheese, fruit and nuts and serve.

Steps:

• Make the vinaigrette: combine oil, vinegar, salt, and pepper in a blender; turn the.
• machine on; a creamy emulsion will form within 30 seconds; taste and add more.
• vinegar a teaspoon at a time until the balance tastes right to you.
• Add in shallot, if using, and turn the machine on and off a few times until the shallot is minced within the dressing; taste, adjust seasoning; serve at room temperature.
• Make the salad: peel and core the fruit; if large, cut fruit into ½ inch chunks.
• Toss the fruit with the lemon juice; cover and refrigerate for up to 2 hours.
• Crumble the cheese into small bits; cover and refrigerate until needed.
• Place the nuts in a dry skillet, turn the heat to medium, and toast then, shaking the pan frequently until they are aromatic and beginning to darken in color, 3-5 minutes.
• When you are ready to serve, toss the pears, cheese, and greens together with as much of the dressing as you like.
• Chop the nuts coarsely, sprinkle them over all and serve.
• Other good fruit, cheese, and nut combinations.
• *grapes, parmesan, pine nuts.
• *oranges, manchego, almonds.
• *apricots, goat cheese, pecans.
• *dried apricots, blue cheese, walnuts.
• *cantaloupe or honeydew, cotija, pepitas.
• *blueberries, asiago, pistachios.
• *dried plums, feta, hazelnuts.
• *dried pineapple, Brie, cashews.
• *peaches, ricotta salata, pecans.
• *plums, fontina, almonds.

Steps:

• Purée all dressing ingredients in a blender until very smooth, about 1 minute.
• Toss together frisée, escarole, and radicchio and divide greens among 6 plates. Top with grapes and drizzle with dressing.

Steps:

• In a large bowl, combine the greens, oranges, berries and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat.

Steps:

• Mix vinegar, oil, honey, marjoram and salt.
• In large serving bowl, mix baby greens, strawberries, peaches and cheese. Add vinegar mixture; toss to coat. Sprinkle with hazelnuts.

Steps:

• Toss spring greens, strawberries, 1 cup blueberries, blue cheese, and walnuts together in a bowl.
• Blend remaining blueberries, balsamic vinegar, olive oil, honey, and mustard together in a blender until dressing is smooth; season with salt and black pepper. Pour dressing over salad and toss to coat.