Dec 12 Granny’s Nutty Blue Cheese Salad

Ingredients

• Granny Smith Apple Vinaigrette:

  • 2 Granny Smith apples, cored
  • 1/4 cup (60 mL) white onion chopped
  • 1/2 cup (125 mL) apple juice
  • 1 1/2 tbsp (22 mL) white sugar
  • 1 tbsp (15 mL) apple cider vinegar
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1 cup (250 mL) canola oil
  • Candied Pecans:
  • 1/4 cup (60 mL) brown sugar, packed
  • 1 tbsp (15 mL) extra virgin olive oil
  • 1 tbsp (15 mL) balsamic vinegar
  • 1 tbsp (15 mL) butter
  • 1 cup (250 mL) pecan halves
  • Nonstick vegetable oil spray

• Salad:

  • 6 oz (175 g) organic baby greens
  • 3 oz (90 g) dried figs, sliced in half
  • 3 oz (90 g) blue cheese, crumbled

Directions

Granny Smith Apple Vinaigrette:
Combine all ingredients, except oil, in a food processor or blender and purée. Slowly drizzle oil into mixture while processing until fully incorporated. Check seasoning and store in refrigerator until ready to use.

Candied Pecans:
In a heavy-bottomed skillet set over medium heat, combine sugar, oil, vinegar and butter; cook until sugar melts and syrup bubbles, approximately 3 minutes. Stir in pecans. Continue mixing until nuts are evenly coated and slightly toasted, approximately 8 minutes. Remove from heat and turn nuts out onto a cookie sheet coated with nonstick spray. Using a fork, separate nuts and let cool.

Salad:
In a large bowl, combine greens, figs and blue cheese.

To Assemble:
Toss salad with 3/4 cup (175 mL) Granny Smith Apple Vinaigrette. Place equals amount of salad in the centre of each of 4 plates. Top with 5 Candied Pecans and serve immediately.

Serves 2

Credit: Recipe courtesy of Fude