| Mesclun Salad with Stilton, Grapes, and Apple |
Author:
Serves: 4
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 or walnuts
- 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)
Instructions
- 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.
- In a shallow baking pan toast nuts 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.
- Divide greens and apple slices among 4 plates and top with grapes, cheese, and nuts.
