Apple, Walnut and Stilton Cheese Salad Recipe
Award-winning cookbook author, Lee Clayton Roper, shows home cooks how to explore their culinary creativity with her award-winning, delicious cookbook, Fresh Tastes This beautiful book delivers over 170 flavorful recipes, essential cooking tips and delightful stories to spark inspiration in your kitchen.
Lee takes the “complicated” out of timeless classics, simplifying the process while ramping up flavors, using fresh ingredients when and where possible. She shares personal reflections on lessons she has learned in the kitchen from those who have inspired her, along with 65 beautiful food photos, along with process shots of key preparation steps.
The British have known for years that apples and Stilton cheese are a wonderful combination. In this delicious salad, they’re mixed together with spinach, walnuts and a walnut-flavored vinaigrette. I like to serve this salad with any grilled meat or alone as a meal.
Recipe/photo reprinted with permission from Fresh Tastes by Lee Clayton Roper. This guest post recipe makes 6 servings.
Apple, Walnut and Stilton Cheese Salad Recipe
1/4 cup raspberry balsamic vinegar*
1 1/2 teaspoons freshly squeezed lemon juice
1/2 cup walnut oil*
Salt, to taste
Freshly ground black pepper, to taste
10 ounces mixed baby greens (spinach, arugula, lettuce)
2 large Gala or other red apples, unpeeled, cored and chopped
1 cup (6 ounces) chopped walnuts, lightly toasted
1 1/2 to 2 cups (6 to 8 ounces) Stilton cheese, crumbled**
*If you can’t find raspberry balsamic vinegar, use regular raspberry vinegar and add 1 to 2 tablespoons of honey. If you can’t find walnut oil, substitute olive oil and add a few more walnuts.
**There are 2 types of Stilton cheese: blue and white. Either will work in this recipe. If you can’t find Stilton, you can substitute Gorgonzola or other forms of blue cheese.
In a medium glass jar with fitted lid (an empty Dijon mustard jar works well), whisk together the vinegar, lemon juice and oil until well blended. Season to taste with salt and pepper. Cover and set aside.
In a large bowl, toss together mixed greens, chopped apple, walnuts and cheese. Just before serving, toss with just enough dressing to coat the lettuce (you may have some dressing left over). Season to taste with salt and pepper.
VARIATION: If you want to have a more formal, individually plated salad, then instead of chopping the apples, core and slice them. Toss the greens with part of the dressing and divide among six individual salad plates. Arrange the apple slices in a circular pattern over the spinach. Sprinkle the walnuts and cheese crumbles over the top. Drizzle with remaining dressing.
Lee Clayton Roper is an award-winning cookbook author, cooking instructor, public speaker and TV personality. Her first book, A Well-Seasoned Kitchen received numerous rave reviews and is often featured in local and national press. In 2010, A Well-Seasoned Kitchen achieved national acclaim, winning the prestigious “Living Now” gold medal. With Fresh Tastes Lee expands her recipe collection, serving up fresh, delicious and sophisticated dishes guaranteed to inspire creativity in kitchen everywhere. Lee tours the country sharing recipes and cooking tips and techniques in sold-out classes, leading cooking demonstrations, and is a frequent guest on radio and television and in print. To learn more about Lee, visit SeasonedKitchen.com.
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