Recipe: Apple, Walnut and Stilton Cheese Salad with Raspberry Balsamic Vinaigrette Dressing

APPLE, WALNUT AND STILTON CHEESE SALAD

"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 with our Coq au Vin as part of a Fall dinner."



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**

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.

*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.

Makes 6 servings
Source: Fresh Tastes from a Well-Seasoned Kitchen by Lee Clayton Roper (MLC Publishing, November 2015)