Seasonal Orchard Salad And Balsamic Vinaigrette With Apples And Bleu Cheese Food

APPLE BLUE CHEESE SALAD

Steps:

• Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.
• Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.
• In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.

APPLE GORGONZOLA SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• If using proscuitto, lay very thin slices on baking sheet in a single layer and bake at 350 degrees for 10 minutes, watching so it doesn't burn.
• To toast walnuts, place on baking sheet in a single layer and bake at 350 degrees for 5-10 minutes, watching so they don't burn.
• Toss lettuces, apples, walnuts, cranberries, gorgonzola cheese and proscuitto.
• To prepare dressing, combine anchovy paste, vinegar, water, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup parmesan cheese into blender (or use an emulsion blender). Mix in blender; slowly adding 1 cup oil. Refrigerate until ready to use.
• Combine salad and dressing, serve.

APPLE BALSAMIC VINAIGRETTE

Steps:

• In skillet over medium-high heat, melt the brown sugar, stirring constantly. Carefully pour in cider vinegar (it will steam and bubble up) and continue to cook and until sugar dissolves. (Sugar will clump at first but then dissolve.) Add apple juice and balsamic vinegar. Turn into a bowl and set aside. Rinse skillet, then add olive oil and heat over medium-high heat. Add shallot, garlic, basil and pepper and cook until shallots are tender, about 3 minutes. Stir in sugar-vinegar mixture and season to taste with salt.
• Can be made ahead and stored in covered container in refrigerator.

SPINACH AND BLUE CHEESE SALAD WITH CIDER VINAIGRETTE

Steps:

• To make the Cider Vinaigrette: Combine vinegar, mustard, honey, salt and pepper in small bowl. Whisk in oil and 2 T water. Stir in shallots.
• To make Salad: Place sunflower seeds in medium-sized skillet. Toast over medium heat 5 to 6 minutes, or until browned and fragrant, shaking pan often. Transfer to small bowl and cool.
• Just before serving, toss spinach, sliced apple, crumbled cheese and cooled sunflower seeds with vinaigrette.

SEASONAL ORCHARD SALAD AND BALSAMIC VINAIGRETTE WITH APPLES AND BLEU CHEESE

Steps:

• In large bowl, combine spring greens, apples, cranberries, and walnuts and bleu cheese. Toss with Morton's Balsamic Vinaigrette.
• To make the vinaigrette, combine ingredients in a medium bowl. Cover and refrigerate until needed.

BLEU CHEESE AND ROASTED PECAN SALAD

Steps:

• Place the greens on salad plates.
• Add the apple slices, then sprinkle pecans and cheese over each.
• Whisk the remaining ingredients together and sprinkle over salads.

BALSAMIC BLUE CHEESE DRESSING

Steps:

• In small bowl, combine the balsamic vinegar, dried oregano leaves, salt, pepper and dash hot pepper sauce.
• Slowly whisk in olive or vegetable oil; stir in crumbled blue cheese.
• Serve.

SEASONAL ORCHARD SALAD AND BALSAMIC VINAIGRETTE WITH APPLES AND BLEU CHEESE

Steps:

• In large bowl, combine spring greens, apples, cranberries, and walnuts and bleu cheese. Toss with Morton's Balsamic Vinaigrette.
• To make the vinaigrette, combine ingredients in a medium bowl. Cover and refrigerate until needed.