"The belly rules the mind."--Spanish Proverb

Spinach, Blue Cheese Salad Recipe

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This recipe for Spinach, Blue Cheese Salad, by , is from The Kosciak/Swidergal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Matt Swidergal Family
Added: Saturday, December 1, 2007


1 Apple chilled
1 small lemon juiced
8 oz spinach washed, dried and stemmed
1 small head radicchio cut into chiffonade
5 oz crumbled blue cheese
kosher salt
freshley ground white pepper
1/2 cup Spagos house dressing
1 1/2 cups spiced pecans
Spago House Dressing:
1 heaping tbsp minced shallots
1 tbsp dijon mustard
2 tbsp zinfandel vinger
2 tbsp sherry wine vinger
1/2 cup olive oil
1/2 cup vegetable oil
salt and pepper

Quarter apple and slice into thin slices. Sprinkle lemon juice over apple and set aside. Combine apples, spinach, radicchio and blue cheese in a salad bowl. Season lightly with salt and pepper. Toss salad with dressing. Divide salad amoung 4 plates sprinkle pecans over salad.
SPAGO HOUSE DRESSING: In a small bowl wisk together shallots and mustard.Wisk in the vingers and then the oils. Season with salt and white pepper to taste. Transfer to covered container and refrigerate until needed.




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