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Starting off Salad Days of Summer with this crispy, crunchy, savory salad of Blue Cheese, Grape, Walnut and Romaine. YUM!

Blue Cheese, Grape, Walnut and Romaine Salad

  • Author: Saveur Magazine
  • Prep Time: 30 min
  • Total Time: 30 min
  • Yield: 8 1x
  • Category: Salad



1⁄3 cup apple cider vinegar

1⁄3 cup olive oil

1⁄3 cup walnut oil

2 tbsp. crème fraîche

1 tsp. Dijon mustard

Kosher salt and freshly ground black pepper

1 cup walnuts

1 lb. baby gem (romaine) lettuces or Bibb lettuce, torn into large pieces

1 head celery, inner stems and leaves only, stems thinly sliced and leaves left whole

1 1⁄2 cups halved green grapes

Flaky sea salt

3 oz. Danish Kornblomst or Stilton blue cheese


  1. In a small bowl, whisk the apple cider vinegar with the olive and walnut oils, crème fraîche, and Dijon until smooth and season the vinaigrette with salt and pepper.
  2. In a small skillet, heat the walnuts, tossing occasionally, until toasted, about 6 minutes. (I used my toaster oven – put walnuts on tray and shook them a few times)
  3. Arrange the lettuce on a large serving platter, followed by the celery stems and leaves, warm walnuts, and the grapes.
  4. Drizzle the salad with the vinaigrette, season lightly with sea salt and pepper, and top with the blue cheese before serving.


I used romaine and would cut the pieces into smaller pieces next time.

There was lots of dressing left over that I stored in a jar in the fridge.

Keywords: Salad, Romaine, Grapes, Walnuts, Celery, Easy, Blue Cheese,

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