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

Recipe Linked here from Saveur Magazine
Prep Time30 minutes
Total Time30 minutes
Servings: 8
Author: Saveur Magazine

Ingredients

  • 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

Instructions

  • 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.
  • 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)
  • Arrange the lettuce on a large serving platter, followed by the celery stems and leaves, warm walnuts, and the grapes.
  • Drizzle the salad with the vinaigrette, season lightly with sea salt and pepper, and top with the blue cheese before serving.

Notes

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.