Posts in "Blue Cheese"
Heirloom Tomato and Pickled Walnut Salad
By this time, I’m pretty sure that summer is in full swing for most areas in the northern hemisphere. And I don’t know what summertime produce gets your juices flowing, but for me it is all about the watermelon and the heirloom tomatoes.

As soon as the season starts watermelon is my go to snack. I basically purchase a watermelon every time I head to the store. Which I’m sure you can imagine is often.

While I probably consume more watermelon in the summer than I do anything else all year, heirloom tomatoes are the true summer star.

They usually end up being the inspiration for most of my summer dishes.

Here they are enhanced with some extra crunch and tang for warm weather perfection.

You will need…

2 pounds heirloom tomatoes, chopped into bite sized pieces


3 celery ribs, thinly sliced


½ cup candied walnuts, roughly chopped


¼ cup crumbled blue cheese


2 tablespoons sherry vinegar


2 teaspoons Dijon mustard
3 tablespoons olive oil
Salt and pepper to taste

Start by combining the vinegar and the walnuts in a small bowl. Set them aside and let them pickle for 20 to 30 minutes.


In a large bowl or on a platter, combine the tomatoes, blue cheese and celery.

When the nuts are tangy and pickled, add the oil and mustard to the nuts and vinegar.

Season well with salt and whisk until completely combined.

Drizzle the tomatoes with the dressed walnuts and serve.


Love and Beer Floats
Angela 

Heirloom Tomato and Pickled Walnut Salad
2 pounds heirloom tomatoes, chopped into bite sized pieces
3 celery ribs, thinly sliced
½ cup candied walnuts, roughly chopped
¼ cup crumbled blue cheese
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
3 tablespoons olive oil
Salt and pepper to taste

Start by combining the vinegar and the walnuts in a small bowl. Set them aside and let them pickle for 20 to 30 minutes.
In a large bowl or on a platter, combine the tomatoes, blue cheese and celery.
When the nuts are tangy and pickled, add the oil and mustard to the nuts and vinegar.
Season well with salt and whisk until completely combined.
Drizzle the tomatoes with the dressed walnuts and serve.
Spring Lettuce Salad
Happy Saint Patrick Day my friends!!

I hope you all indulged in some yummy Irish snacks and green beer!

Today was a BEAUTIFUL day in southern California. I know all of you that don’t live here think it is stunning every day, but some days are on another level.

It truly felt like the first day of spring. And even though there are a couple of days left of winter, some of my favorite spring produce items are starting to hit the shelves.

Which means extra yummy salad ingredients.

Good for our taste buds, good for our waistlines.

You will need…

4 heads Belgian endive, chopped


1 head frisee lettuce, chopped


2 cups arugula


3 small carrots (rainbow if they are available), thinly sliced


½ cup crumbled blue cheese


½ cup chopped walnuts (candied if you want to get wild)




Start by combining the endive, frisee and arugula in a bowl or on a large platter.

Drizzle with vinaigrette and toss well.

Top with carrots, blue cheese and walnuts and serve.


Love and Beer Floats
Angela  

Spring Lettuce Salad
4 heads Belgian endive, chopped
1 head frisee lettuce, chopped
2 cups arugula
3 small carrots (rainbow if they are available), thinly sliced
½ cup crumbled blue cheese
½ cup chopped walnuts (candied if you want to get wild)

Start by combining the endive, frisee and arugula in a bowl or on a large platter.
Drizzle with vinaigrette and toss well.
Top with carrots, blue cheese and walnuts and serve.