Blue Cheese Onion Dressed Arugula Salad Food

ARUGULA AND ROMAINE SALAD WITH WALNUTS AND BLUE CHEESE VINAIGRETTE

Steps:

• Chill salad plates when you begin preparing your entree.
• When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve.

ENDIVE AND ARUGULA SALAD WITH PICKLED ONIONS AND BLUE CHEESE

Steps:

• Place onions in large resealable plastic bag. Add vinegar, 1 1/2 cups water, sugar and salt. Seal bag; shake until sugar dissolves. Chill onions in marinade at least 1 day and up to 3 days, turning often.
• Place cheese in medium bowl. Pour oil over cheese; let stand at room temperature 2 hours. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Place endive in very large bowl. Add lemon juice; toss. Add arugula, cheese-oil mixture and dried cranberries; toss. Season with salt and pepper. Transfer to platter; top with some drained pickled onions. Pass remaining onions in marinade.

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.

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 remove skins. Put beets 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.

WILTED ARUGULA , MUSHROOM, PEAR AND BLUE CHEESE SALAD

Steps:

• In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
• Deglaze the pan with vermouth.
• Add salt, pepper flakes, herbs, nutmeg and arugula.
• Stir to slightly wilt.
• Place into a salad bowl top with diced pears and blue cheese.
• Serve immediately.
• May squeeze some fresh lemon over it!

BLUE CHEESE ORZO SALAD

Steps:

• Cook orzo according to package directions; drain and place in a large bowl. Stir in the arugula, bacon, blue cheese, onions and walnuts., In a blender, combine the first six vinaigrette ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.

BLUE CHEESE ONION DRESSED ARUGULA SALAD

Steps:

• Pre-heat the oven to 325°F. Place hazelnuts on a baking sheet and put them in the oven to toast them up, about 10-12 minutes - your nose will know when they are done. Remove them from the oven and cool. Run your knife through them once, chopping them coarsely. While the nuts are toasting, place a large skillet over medium-high heat with two turns of the pan of EVOO, about two tablespoons. Add the onions, season with a little salt and pepper and cook, stirring frequently, for 10 minutes. Add one tablespoon of the balsamic vinegar and a big splash of water. Use a wooden spoon to scrape up any bits on the bottom of the pan and cook for about one minute. Remove the onions from the skillet and transfer to a bowl. Add remaining vinegar and mustard to the bowl and whisk in remaining EVOO in a slow, steady steam. In a salad bowl, combine tomatoes, greens, cooled hazelnuts and the blue cheese crumble. Pour the caramelized onion dressing over the salad and toss to coat. Adjust the salt and pepper to taste.