Salad with blue cheese, walnuts and apples
Votes: 7
Time: 20 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Blue cheese, walnut and apple salad - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Main ingredients:
- 230 gr. Dorblu cheese (or any other with blue mold, Roquefort, Gorgonzola), crumble
- 1.5 cups toasted walnuts, crushed
- 4 green apples, cored and cut into large cubes
- 50 g of young spinach
- 2 large heads endive, leaves cut crosswise into wedges
For salad dressing:
- 3 tbsp. pomegranate molasses
- 2 tbsp red wine vinegar
- 2/3 cup olive oil
- 1 tbsp Dijon mustard
- 1 tbsp. honey, or more if desired
- Salt, freshly ground pepper
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Recipes with similar ingredients: cheese, Dorblu cheese, nuts, walnuts, apples, salad, spinach, endive salad, honey, wine vinegar, pomegranate molasses, mustard, Dijon mustard
Cooking the dish according to the recipe:
- Prepare the salad dressing: In a medium bowl, combine the pomegranate molasses, vinegar, mustard, and honey. Season with salt and pepper. Pour in the olive oil and whisk. The dressing can be made in advance and refrigerated for up to 2 days.
- Combine apples, spinach, endive, walnuts, and blue cheese in a salad bowl. Add the dressing and toss to combine. Season with salt and pepper to taste.
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