Strawberry And Stilton Salad Recipes

Steps:

• For the dressing:
• Add 3/4 cup strawberries, white wine vinegar, basil, olive oil, sugar, salt, and pepper to a food processor or blender and puree until smooth.
• For the salad:
• Toss the spinach, cheese, almonds, and remaining 1/4 cup strawberries in a large bowl and lightly drizzle with dressing.

Steps:

• Begin by poaching the peaches. Bring the Beaume de Venise, sugar, and water to a boil. Add the peaches to the hot liquid. Cover the pot with parchment paper and bring to a rolling boil. Remove pot from heat and let the peaches sit in the hot liquid until it cools down. Peel skins off and set aside. Dice the strawberries and place them in a bowl. Toast the walnuts and chop into small pieces and add them to the strawberries. Crumble the Stilton and mix with the strawberries. Preheat the oven to 350 degrees F. Carefully place a phyllo sheet on a flat surface and lightly brush with the melted butter. Sprinkle with confectioners' sugar. Place another sheet of dough on top of the other and repeat process 5 times. Cut the pastry in a long, 1-inch width triangle, place it on a silpat or a parchment lined baking sheet and bake for 15 minutes. Remove from the oven and sprinkle crumbled Stilton. Allow to cool on a wire rack. To serve, slice the peaches in half and remove the pit. Place peaches in center of 4 plates, scoop strawberry salad and place on top of peaches. Drizzle the Balsamic Reduction, add a few Candied Walnuts around plate, and top with Stilton crisps.
• Preheat oven to 275 degrees F. To candy the walnuts, combine the honey with the walnuts, spread over a baking sheet, and bake for 20 minutes. Balsamic reduction: 3 cups balsamic vinegar Place the Balsamic vinegar in a small sauce pan, bring to a boil, and allow the vinegar to reduce to 3/4 of a cup. Remove from the heat and set aside.
• Place the Balsamic vinegar in a small sauce pan, bring to a boil, and allow the vinegar to reduce to 3/4 of a cup. Remove from the heat and set aside.

Steps:

• For the salad: Preheat the oven to 400 degrees F. In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set aside to cool.
• Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.
• For the dressing: Dissolve the sugar in the vinegar. Combine the oil, paprika, salt and garlic and then add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.
• Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.

Steps:

• Add the halved strawberries, vinegar, mustard, olive oil and salt to a blender. Puree on high for 30 seconds.
• Add the arugula to a large bowl. Sprinkle with the almonds, sliced strawberries and Gorgonzola. Drizzle with half the dressing. Using 2 wooden spoons, toss to coat. Serve with additional dressing on the side if desired.

Steps:

• In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
• In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Steps:

• Whisk together oil and vinegar in a large bowl. Season with salt and pepper. Add spinach, strawberries, almonds, sesame seeds, and feta. Gently toss until spinach is evenly coated with dressing. Serve immediately.

Steps:

• Chop pancetta. Thinly slice shallots. Brush sand off 1 pound fresh chanterelle mushrooms and cut into 1/2-inch-thick slices. Crumble Stilton.
• Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the pancetta and shallots; sauté until beginning to brown. Add 2 more tablespoons olive oil, then the mushrooms. Sprinkle with salt and freshly ground black pepper. Sauté until the mushrooms are just tender, about 5 minutes. Add 1 tablespoon Sherry wine vinegar and boil until evaporated, stirring constantly. Remove from heat.
• Pour lettuce mix into a shallow salad bowl. Add 2 tablespoons olive oil and toss. Add 2 teaspoons Sherry wine vinegar, season with salt and pepper, and toss again. Add the mushrooms and cheese; toss lightly and serve immediately.

Steps:

• Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
• Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.

Steps:

• In a bowl, mix the vinegar, sugar, oil, paprika, and Worcestershire sauce. Cover, and refrigerate at least 6 hours.
• Melt butter in a skillet over medium heat. Stir in the almonds, and cook until golden brown. Remove from heat, and cool.
• In a bowl, toss the strawberries, romaine, and almonds. Mix with the dressing just before serving.

Steps:

• Combine first 4 ingredients in a medium bowl; toss well to coat.
• Cover and refrigerate 1 hour.
• Strain mixture through a sieve into a jar, reserving liquid.
• Set strawberries aside.
• Add oil and water to jar.
• Cover tightly, and shake vigorously.
• Arrange 1 cup greens on each of 4 salad plates.
• Top with 1/2 cup berries, 2 teaspoons dressing, and 1 tablespoon cheese.
• Serve with French bread.

Steps:

• Place greens, fruit and onion in a large bowl. Drizzle with vinaigrette; toss gently to combine. Sprinkle with cheese and almonds. Serve immediately.

Steps:

• Cook the bacon in a pan for 7-8 minutes or until crisp. Remove with a slotted spoon and drain on absorbent paper.
• Add the butter to the pan and melt. Add the garlic and bread and cook for 3-4 minutes until crisp and golden. Drain on absorbent paper.
• Mix the cheese and mayonnaise together. Stir in the cream and black pepper. Beat well to blend.
• Mix the salad leaves, bacon and croutons together. Place on serving plates, top with the dressing and serve.

Steps:

• Use kitchen scissors or a sharp knife to snip the bacon crossways into fat matchsticks. Heat a small, dry frying pan on a medium heat and add the bacon. Cook for about 10 mins, until the fat has run and the bacon is crisp.
• To make the dressing, reduce the heat in the pan to low and stir in 1 tbsp water, then the vinegar, honey and mustard. Stir well, scraping up any residue on the base of the pan. Stir in the oil, taste and season.
• Meanwhile, heat a ridged griddle pan or grill and cook the pears for about 5 mins on each side, until browned. Place in a bowl and mix with the cubes of cheese (this melts the cheese a little, making it nice and squidgy). Tip the spinach into a serving bowl, and scatter the cheese and pear mixture over. Top with the warm bacon dressing and serve immediately.

Steps:

• Divide the rocket between the plates. Slice the cucumber lengthways, seed and slice into halfmoons. Arrange the Stilton, cucumber and strawberries on the rocket. Drizzle dressing on top.
• To make the dressing: Place balsamic vinegar in a saucepan, add caster sugar and dissolve over a gentle heat. Remove from heat and stir in 2 squares of chocolate. Leave to cool at room temperature. Do not refrigerate or dressing will solidify.

Steps:

• In a small bowl, mix together the mayonnaise, sour cream, red wine vinegar, sugar, milk and poppy seeds. Set aside.
• Divide the lettuce into 6 individual salad bowls. Sprinkle strawberries over the lettuce, and garnish with onion slices. Pour dressing over salads just before serving.

Steps:

• Wash and drain spinach thoroughly.
• Mix with other ingredients and enjoy!

Steps:

• 1. Combine dressing ingredients in a bowl and whisk until thoroughly combined.
• 2. If too spicy from cayenne, add another touch of honey to balance it out.
• 3. Cover and place in refrigerator.
• 4. Chop and combine salad ingredients.
• 5. Add dressing and toss until evenly coated.

Steps:

• Combine the lemon juice, honey, shallot, thyme, salt, and red pepper flakes together in a bowl; vigorously whisk the olive oil and vegetable oil into the lemon juice mixture. Set aside.
• Place a small skillet over medium-high heat; toss the almonds, sugar, and salt together in the hot skillet until the sugar caramelizes on the almonds, 2 to 3 minutes. Remove from heat immediately.
• Place the salad mix in a large bowl. Drizzle the dressing over the salad mix and toss to coat. Top with the almonds and strawberries to serve.