Spinach And Endive Salad With Pecans And Blue Cheese Recipes

Steps:

• In a large salad bowl, combine the spinach, pecans, bacon and blue cheese. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

Steps:

• Whisk together oil, shallot, vinegar, syrup, salt and pepper in a large bowl until salt is dissolved. Add endives and spinach and toss to combine.
• Sprinkle salad with pecans, cranberries, and blue cheese.

Steps:

• Arrange endive leaves on a serving platter. Top with candied nuts and blue cheese. In a small bowl or jar, combine vinegar, oil and mustard. Whisk or shake jar to combine. Season, to taste, with salt and black pepper. Drizzle mixture over salad and serve.

Steps:

• Preheat oven to 350 degrees F.
• Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
• Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
• In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
• Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.

Steps:

• Place dressing ingredients in a sealed jar or cruet and shake well to mix.
• Toss all the salad ingredients to mix well.
• Do not add dressing until just before serving.

Steps:

• Add the greens, cherries, pecans, cheese and apples into a large salad bowl.
• Mix the olive oil, Dijon, maple syrup and vinegar in a small jar and sprinkle with and salt and pepper. Put the lid on the jar and shake well to mix.
• Pour a little of the salad dressing over the top of the salad and toss to combine. Taste the salad and add more dressing to taste.

Steps:

• Whisk together oil, shallot, vinegar, syrup, salt, and pepper in a large bowl.
• Thinly slice endives on a long diagonal, then toss with spinach and dressing in bowl.
• Sprinkle salad with pecans, cranberries, and blue cheese.

Steps:

• Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.
• When ready to serve, in a salad bowl, combine the apple, spinach, radicchio, and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning, to taste.
• To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.
• In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
• Yield: 1 1/4 cups
• Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen", Random House, 1991
• In a deep-fryer or a deep pot, heat the oil to 350 degrees F. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
• Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
• Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
• Yield: 2 cups
• Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000

Steps:

• Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.
• When ready to serve, in a salad bowl, combine the apple, spinach, radicchio, and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning to taste.
• To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.
• In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
• Yield: 1 1/4 cups
• Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen", Random House, 1991
• In a deep-fryer or a deep pot, heat the oil to 350 degrees F. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
• Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
• Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
• Yield: 2 cups
• Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000

Steps:

• In a small bowl or jar, whisk or shake shallot, vinegar, mustard, and oil until thickened and combined; season with salt and pepper.
• In a large bowl, combine spinach and endive; toss with dressing. Serve immediately.

Steps:

• Preheat oven to 350 degrees F.
• Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
• Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
• In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
• Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.

Steps:

• Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
• Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.

Steps:

• 1. Whisk together oil, shallot, vinegar, maple syrup, salt and pepper in a large bowl until salt is dissolved.
• 2. Add endive and spinach and toss to combine.
• 3. Sprinkle salad with pecans, cranberries, and blue cheese.