Pull apart lettuce and radicchio and wash and dry well. Slice radicchio into strips.
In a large salad bowl, toss lettuce, radicchio strips and pear slices with balsamic vinegar.
Sprinkle Blue cheese and nuts over salad.
Drizzle honey on top and serve. Makes 6 servings.
Arrange roast beef slices onto the flour tortilla; top with lettuce leaves, red bell pepper leaves, blue cheese, and blue cheese salad dressing. Roll tortilla around ingredients.
Toss together the spinach leaves, grapes, blue cheese, and pumpkin seeds. Serve with blue cheese salad dressing if desired.
Cut 6 thin slices of pear close to the core to get as large a slice as possible. Top each with a piece of blue cheese. Sprinkle the cheese with walnuts and chives. Bend the pear slices to contain the filling and skewer with a toothpick to hold in place. Place on a serving platter and drizzle with a little extra-virgin olive oil. Sprinkle with cracked black pepper to serve.
Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.
Make the dressing by mixing everything together, seasoning with salt and pepper to taste.
Mix the watercress and pear slices together and dress with the dressing.
Arrange on 2 plates, distributing the pear evenly, embed the walnuts and crumble over the blue cheese.
Relax.
Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper.
Join pastry sheets to make a large rectangle. Place on prepared pan. With a sharp knife, score a 1/2-inch rim around edge of pastry, taking care not to cut all the way through. Prick inside rim with a fork. Arrange pear slices inside rim. Drizzle with maple syrup and sprinkle with blue cheese and hazelnuts. Brush outside edge of pastry with egg.
Bake for 25 mins, or until pastry is puffed and golden.
In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
Deglaze the pan with vermouth.
Add salt, pepper flakes, herbs, nutmeg and arugula.
Stir to slightly wilt.
Place into a salad bowl top with diced pears and blue cheese.
Serve immediately.
May squeeze some fresh lemon over it!
eat.
To assemble the salad:.
Divide the bag of
DRESSING:
(See Recipe #175543).
In a small mixing bowl, beat together the oil and mayonnaise until completely blended.
Add the lime juice and beat some more.
Add vinegar and beat again.
Stir in sour cream, blue cheese, salt and hot sauce.
Serve over your favorite salad.
Will keep in the refrigerator for several weeks.
SALAD:
In a large salad bowl mix together the lettuce, apples, onions and craisins.
Toss with salad dressing.
Serve on chilled plates, topped with almonds and blue cheese crumbles.
he greens in a large salad bowl or, if individual servings
On a serving platter, combine mesclun, berries, prosciutto, bread and blue cheese.
For the dressing, whisk oil, vinegar and mustard in a small bowl. Season to taste. Drizzle over salad just before serving.
In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.
Place chicken breasts in the crock pot.
Pour chicken stock and wine on top of filets.
Top with sliced pears and dot with 2 tablespoons of butter.
Cook on low heat for 4-5 hour or until the chicken slides off a knife.
When done, stir in the whipping cream and blue cheese simmer until cheese melts.
Add salt and pepper to taste.
Heat a medium frying pan over high heat. Cook prosciutto for 2-3 mins, until golden and crisp. Drain on paper towels.
In a large bowl, combine watercress, apples, blue cheese, almonds and prosciutto. Set aside.
To make the cider vinaigrette, whisk together olive oil, cider vinegar, lemon juice, garlic and sugar. Season to taste. Drizzle over salad just before serving. Serve with crusty bread.
an sliced steak over salad; top with blue cheese, bacon and remaining croutons
FOR THE DRESSING.
Preheat your oven to 180\u00b0C.
Spread the walnuts on a baking tray and cook in the preheated oven for 5-8 minutes until aromatic and toasted.
Combine the walnuts, oil, vinegar, salt and pepper in a screw top jar and shake well to combine.
FOR THE SALAD.
Place the spinach, tomatoes and blue cheese in a large bowl.
Drizzle with the dressing, toss gently to combine and serve immediately.
Divide lettuce, onion, almonds among 4 bowls. Top with turkey and 1 oz. of blue cheese. Drizzle with your favorite vinaigrette.
Steam broccoli and cauliflower, 3-4 minutes, or until crisp tender. Rinse under cold water and drain.
In a small bowl, combine mayo, buttermilk, red onion, blue cheese, salt and pepper.
Combine broccoli, cauliflower and dressing. Sprinkle and parsley and stir well.
arge salad bowl. Toss with the blue cheese dressing, then sprinkle with the blue cheese