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Spinach Salad with Toasted Walnut Dressing, Apples and Bleu Cheese Recipe

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This recipe for Spinach Salad with Toasted Walnut Dressing, Apples and Bleu Cheese, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Lawrie Smith
Added: Thursday, November 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups chopped toasted walnuts (see note)
1/4 cup cider vinegar
1 cup apple cider
3/4 cup honey
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup walnut oil
1 pound fresh spinach leaves, stems removed
1/4 pound crumbled bleu cheese
2 cups toasted walnuts (see note)
3 Granny Smith apples, sliced with skin on

Directions:
Directions:
For vinaigrette; In large bowl, mix chopped walnuts with cider
vinegar, apple cider, honey and mustard. In separate bowl,
mix oils. While mixing, slowly drizzle oil into walnut mixture to
emulsify. Before serving, warm over a very low
heat, making sure not to boil. (makes 1 quart)
To prepare salad, place spinach leaves in a serving bowl and
top with cheese and the toasted walnuts. Place apples
around outside, drizzle with warm walnut vinaigrette and
serve.

Makes 4 servings.

Note: to toast walnuts, sprinkle nuts in ungreased heavy
skillet. Cook over medium heat 5-7 minutes, stirring
frequently until nuts begin to brown, then stirring constantly
until golden brown. Or, toast in microwave by spreading 1
cups nuts on paper plate. Cook on high for 2 1/2-4 minutes,
or until lightly browned, stirring every 2 minutes.

 

 

 

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