Stilton and Walnut Salad
Add to Recipes
Made With Our
Directions
Item No.
551010
Ingredients
-
Salad:
- 4 bunches watercress
- 1 whole Belgian endive
- 1 cup Stilton blue cheese
- 1/2 cup walnut pieces, toasted
- 4 ounces Balsamic Dressing (Recipe follows)
- Salt and pepper to taste
- 24 seedless red grapes, cut in half
- 1 cup Stonewall Kitchen Aged Balsamic Vinegar
- 1 cup Stonewall Kitchen Extra Virgin Olive Oil
- 1 shallot, roughly chopped
- Salt and pepper to taste
Balsamic Dressing:
Directions
- Clean watercress by cutting stems off just below the rubber band.
- Cut away the bottom part of endive near the stem.
- Break into individual leaves (you will need 18 leaves.)
- In a large mixing bowl add all the salad ingredients except for the cheese and grapes and toss well.
- On chilled salad plates add three endive leaves forming a pinwheel.
- Divide the rest of the salad equally among the plates.
- Garnish with grapes and Stilton blue cheese.
- For the balsamic dressing, mix all ingredients in a blender until incorporated. (Makes about 1 pint.)
