Apple, Walnut and Stilton Cheese Salad Recipe

Apple, Walnut and Stilton Cheese Salad Recipe Excerpted from Fresh Tastes from a Well-Seasoned Kitchen.

Recently, I had the pleasure of reading and reviewing a beautiful cookbook, Fresh Tastes from a Well-Seasoned Kitchen by Lee Clayton Roper. You can find my review here.

Unfortunately, at about that time our household went down with the flu, so there hasn’t been much cooking going on around here. As we’re getting back to normal, I’m very much looking forward to making many of the mouth-watering recipes I’ve marked to try from Fresh Tastes, including:

• Breakfast: Apple Butterscotch Muffins, page 52, and Banana Caramel Baked French Toast, page 42
• Appetizers and Soups: Tomato Shortbread, page 26, and Carrot-Ginger Soup, page 60
• Main dishes: Mexican Baked Chicken, page 112, and Broccoli, Mushroom, Spinach and Cheese Pasta, page 168
• Side dishes: Cheese Grits Soufflé, page 213, and Roasted Zucchini with Crumb Topping, page 204
• Desserts: Chocolate Peanut Butter Bars, page 257, and Pear Kuchen, page 244

And now we have a wonderful salad recipe from Fresh Tastes to share with you. Enjoy!

APPLE, WALNUT AND STILTON CHEESE SALAD RECIPE
SERVES: 6

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.

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 IN PRESENTATION: 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.

Recipe reprinted with permission from Fresh Tastes by Lee Clayton Roper.

Don’t forget to visit Lee’s website, A Well Seasoned Kitchen.

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