Go Back
Print
Recipe Image
Smaller
Normal
Larger
Blue Cheese Apple Walnut Salad
Equipment
1 non-stick skillet
1 wooden spoon
1 large cutting board
1 chef's knife
1 salad spinner
(or colander and large bowl)
mixing bowls
mixing spoons
Ingredients
Lemon Thyme Vinaigrette
¼
cup
extra virgin olive oil
(or neutral flavor oil)
1
tablespoon
fresh thyme,
1
lemon, zest and juice
(about 2 tablespoons of juice)
1
tablespoon
fresh thyme, finely chopped
1
tablespoon
honey
1
tablespoon
distilled white vinegar
(or white wine vinegar)
Salad Ingredients
1
cup
greens
(butter/bibb/boston greens, mixed spring greens, spinach, or romaine)
½
apple, diced
(honeycrisp, granny smith, or golden delicious; makes about 1/2 cup)
1
stalk
celery, sliced
(about 1/4 cup)
2-3
strawberries, halved and sliced
(about 1/4 cup)
2
tablespoons
blue cheese, gorgonzola, feta, or shredded mozzarella
¼
cup
cinnamon toasted walnuts and croutons
(get recipe HERE)
1
tablespoon
dried cranberries
1
teaspoon
sunflower seeds, shells removed
drizzle of lemon thyme vinaigrette
Instructions
Making Lemon Thyme Vinaigrette
Place a large, non-stick skillet over medium heat. Add oil.
Rinse a few sprigs of fresh thyme. Remove leaves from hard woody stems. Finely chop leaves and add to the shimmering oil. Stir occasionally.
Rinse lemon. Zest the lemon. Toss the zest in the oil.
Let oil with thyme and lemon zest simmer on low for about 10 minutes to infuse the flavors.
Meanwhile, cut lemon in half and squeeze out juice from both halves into a small bowl. Discard the seeds.
Add honey and vinegar. Whisk together.
Let the thyme and lemon zest infused oil cool for a few minutes. Then add to honey, vinegar, and lemon juice. Whisk together until well combined.
Preparing Fruit and Veggies
Set out large cutting board with a chef's knife.
Rinse apple, celery, strawberries, and greens.
Cut apple in half. Dice one half.
Slice stalk of celery.
Cut off strawberry tops, then slice in half. Cut each half into slices.
Note: If greens are small just add them to the bowl to eat. Otherwise, give them a chop to bite size.
Assembling the Blue Cheese Apple Walnut Salad
Spread out greens to cover the bottom of the bowl.
Add celery, apples, strawberries, and cheese.
Add walnuts, croutons, cranberries, and sunflower seeds.
Drizzle with lemon thyme vinaigrette.
Toss to mix all ingredients and Enjoy!
Author:
Bryan Matthews
Course:
Appetizer, lunch, Salad, sides, Snack
Cuisine:
American
Keyword:
apples, blue cheese, butter lettuce, cinnamon, gorgonzola, lemon, thyme, walnuts