Mesclun Salad with Stilton, Grapes, and Apple |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons dijon mustard |
1 tablespoon balsamic vinegar |
3 tablespoons extra-virgin olive oil |
1 teaspoon finely chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon, crumbled |
1/4 cup sliced almonds |
20 red seedless grapes |
1 crisp apple such as fuji |
8 ounces mesclun (mixed baby lettuces) |
1/4 cup crumbled stilton cheese (about 1 ounce) |
Directions:
1. Make vinaigrette: In a large bowl whisk together mustard and vinegar. Add oil in a slow stream, whisking until emulsified. Whisk in tarragon and salt and pepper to taste. Preheat oven to 350°F.
2. In a shallow baking pan toast almonds in middle of oven until pale golden, 6 to 8 minutes, and cool. Halve grapes. Core apple and cut into 16 wedges. Add mesclun to vinaigrette and toss to coat well.
3. Divide greens and apple slices among 4 plates and top with grapes, cheese, and almonds.
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