Spring Greens With Blue Cheese And Fruits Recipes

Steps:

• In a salad bowl, combine the salad greens, cheese, blueberries and pecans., In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat. Serve immediately.

Steps:

• In tightly covered container, shake all Sherry Vinaigrette ingredients until sugar is dissolved.
• On 8 salad plates, arrange salad greens, pear, strawberries and onion. Pour vinaigrette over salads. Sprinkle with cheese.

Steps:

• In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside.
• In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.

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:

• Put the kettle on to boil. Tip the spring greens into a large heatproof bowl and cover with boiling water from the kettle, then leave to stand for 2 mins to soften slightly. Drain well, then tip onto a plate lined with kitchen paper. Spread the greens out in a single layer so the paper can absorb as much of the excess water as possible. Leave to cool for 2 mins.
• Meanwhile, toss the parsley, quinoa and red onions together. Mix in the spring greens, then scatter over the cheese and toss gently with your hands to combine.
• Whisk the lemon zest and juice, the mustard and rapeseed oil together in a jug to make a dressing. Pour this over the spring green salad and toss gently to combine. Tip the salad onto a large serving platter or spoon into individual bowls and scatter over the walnuts, if using. Serve immediately.

Steps:

• Mash the blue cheese and mascarpone together with the honey, if using, and pepper. (You can do this in the food processor, too, but it will cream the blue cheese so much that you get a greenish terrine. Not the end of the world, but just warning you.) Stir in the apricots, currants, figs, pistachios and walnuts. Season with pepper. Wrap in plastic and shape into a terrine. Refrigerate for several hours until firm. Serve with an assortment of rustic country breads or crackers and decorate with some whole dried fruits and nuts, if you like.

Steps:

• 1. Raspberry Vinaigrette: Blend all ingredients together well, (a small whisk works great). Drizzle over salad just before serving.
• 2. Wash and dry the greens well, then just before serving, plate each individual salad bowl with the greens.
• 3. Divide the oranges, strawberries, feta cheese and chopped pecans onto each plate for a beautiful presentation. (The pecans can be toasted for a nuttier flavor, if desired.)
• 4. Lightly drizzle with the vinaigrette just before serving, and put the rest of it on the table in case anyone wants more with their salad.

Steps:

• In tightly covered container, shake all vinaigrette ingredients until sugar is dissolved.
• Arrange salad greens, pear, strawberries and onion on 8 salad plates. Pour vinaigrette over salads. Sprinkle with cheese.

Steps:

• To make the dressing, mix the garlic, lemon juice and zest, olive oil and some seasoning together. Bring a large pan of water to the boil, then add the broccoli and greens, and cook for about 5 mins until tender. Drain well, then toss through the dressing and serve.