Arugula Salad With Blue Cheese Food

ARUGULA SALAD WITH PEAR, BLUE CHEESE AND APRICOT VINAIGRETTE

Steps:

• Combine arugula leaves and bibb lettuce in a salad bowl. Squeeze a little lemon juice over pear slices to keep them from browning. Arrange them on top of lettuces. Top salad with blue cheese crumbles. Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste, and serve.

CARAMELISED PEAR AND ROCKET (ARUGULA) SALAD WITH BLUE CHEESE

Steps:

• Place the butter, vinegar and sugar in a frying pan over medium heat.
• When butter is melted add the pear and walnuts and cook for 4-6 minutes until the pear is just soft.
• Place the rocket on serving plates and top with the pear and walnuts.
• Spoon over the pan juices and top with the blue cheese.

BEET-ARUGULA SALAD WITH BUTTERMILK-BLUE CHEESE DRESSING

Steps:

• Arrange arugula on a serving platter. Top with sliced beets and mandarin oranges.
• In a small bowl, combine buttermilk and blue cheese. Mix until blended and season, to taste, with salt and black pepper. Pour mixture over salad and serve.

ARUGULA SALAD WITH PROSCIUTTO, BLUE CHEESE, AND PEAR

Steps:

• Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
• Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
• Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
• Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.

SALAD OF ROASTED BEETS AND ARUGULA WITH BLUE CHEESE DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Lay the beets on a large sheet of aluminum foil, drizzle with the oil, toss the thyme on top, and season with salt and pepper. Fold up the foil tightly to make a sealed pouch and put it on a sheet pan. Bake until the beets are tender when pierced, about 45 minutes to 1 hour. (Drop a knife in the center of 1 beet; if it slides out without resistance, they're done.) Let the beets cool to room temperature and put them in a large mixing bowl. Add the arugula, celery leaves, and walnuts; toss to combine.
• To make the blue cheese dressing: Put the blue cheese and sour cream in a bowl, mashing with a fork to combine. Add the chives, lemon juice, and a few turns of freshly ground black pepper; mix to incorporate, leaving a few chunks of cheese in the dressing. Thin out the dressing with a tablespoon of water, if you wish, to smooth out the consistency.
• Pour the blue cheese dressing over the salad and toss gently to coat; season with salt and pepper. Put the salad on a chilled platter and serve.

ARUGULA, BLOOD ORANGE AND BLEU CHEESE SALAD

Steps:

• Combine arugula and bleu cheese in a large bowl.
• Remove peel and white pith from orange.
• Cut between membranes to release orange segments into bowl with arugula and bleu cheese.
• Pour oil and lemon juice over and toss to blend.
• Season with salt and pepper.
• Enjoy!

BLUE CHEESE WITH ARUGULA, CARAMELIZED ONIONS AND NUTS

Steps:

• In a container mix olive oil, vinegar, and garlic; give a shake and set aside.
• Adjust your oil vinegar ratio to your liking.
• Arrange arugula leaves and basil on on a plate.
• Top with cheese, nuts, and caramelized onions.
• Drizzle dressing over salad and season with salt and pepper.