BLUE CHEESE VINAIGRETTE RECIPES

Name: Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: european
Ingredients: 1/4 cup pomegranate molasses; 2 tablespoons red wine vinegar; 1 heaping tablespoon Dijon mustard; 1 tablespoon honey, or more to taste; Salt; Freshly ground black pepper; 3/4 cup extra-virgin olive oil; 6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into 1/2-inch dice; 2 cups baby spinach; 2 heads endive, thinly sliced; 1 cup toasted coarsely chopped walnuts; 3/4 pound blue cheese, crumbled (recommended: Maytag, Danish, Cabrales); Salt; Freshly ground black pepper

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE …

Chopped Apple Salad with Toasted Walnuts, Blue Cheese … image

Provided by Bobby Flay

Categories side-dish

Total Time 15 minutes

Prep Time 15 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

1/4 cup pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon honey, or more to taste
Salt
Freshly ground black pepper
3/4 cup extra-virgin olive oil
6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into 1/2-inch dice
2 cups baby spinach
2 heads endive, thinly sliced
1 cup toasted coarsely chopped walnuts
3/4 pound blue cheese, crumbled (recommended: Maytag, Danish, Cabrales)
Salt
Freshly ground black pepper

Steps:

Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

BLUE CHEESE AND WALNUT CRACKERS RECIPE | INA GARTEN | …

Blue Cheese and Walnut Crackers Recipe | Ina Garten | … image

Provided by Ina Garten

Categories appetizer

Total Time 1 hours 37 minutes

Prep Time 45 minutes

Cook Time 22 minutes

Yield 30 crackers

Number Of Ingredients 7

Ingredients

1/4 pound (1 stick) unsalted butter at room temperature
8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature
1 1/2 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 extra-large egg beaten with 1 tablespoon water for egg wash
1/2 cup roughly chopped walnuts

Steps:

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees F.
Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

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