Blue Cheese Quinoa And Arugula Salad With Candied Walnuts And Dried Apricots 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.

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.

BLUE CHEESE, QUINOA, AND ARUGULA SALAD WITH CANDIED WALNUTS AND DRIED APRICOTS

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Cook Quinoa and Prepare Ingredients Bring a medium pot with quinoa and 1 cup water to a boil. Reduce to a simmer, cover, and cook until tender, 14-16 minutes. While quinoa cooks, coarsely chop dried apricots. Mince garlic. Zest lemon, halve, and juice. Stem and coarsely chop parsley. 2 Season and Chill the Quinoa Transfer cooked quinoa to a large mixing bowl and season with 1/2 tsp. salt and 1/4 tsp. pepper. Refrigerate until assembling salad. 3 Make the Candied Walnuts Add brown sugar, 1 Tbsp. water, and walnuts to a small non-stick pan over medium-high heat. Cook, stirring constantly, until walnuts are coated in a sticky glaze, 3-5 minutes. Sugar will melt and caramelize walnuts. As soon as walnuts are coated in a dark brown glaze, transfer to a plate immediately to prevent burning. 4 Make the Vinaigrette Whisk garlic (to taste), 1 Tbsp. lemon juice, Champagne vinegar, half the parsley (reserve remaining for garnish), 2 Tbsp. olive oil, 1/2 tsp. salt, and a pinch of pepper in a small bowl. 5 Assemble the Salad Add dressing, baby arugula, and red cabbage to bowl with quinoa and toss to combine. 6 Plate the Dish Place salad on a plate. Garnish with candied walnuts, apricots, blue cheese, remaining parsley, and lemon zest.