Culinary Institute of New Orleans - Apple Walnut Stilton Salad

Culinary Insitute of New Orleans

Apple Walnut Stilton Salad
Serves 1

1-1/2 cups Baby Mixed Greens
1/4 cup Stilton Cheese (Blue Cheese may be substituted)
1/4 cup Walnuts (chopped)
1/4 Apple (quartered, cored, fanned)
2 oz. Honey Calvados Dressing
1 Lemon (juiced)
1 cup Water

Méthode:
In a small mixing bowl place water and lemon juice. Quarter, core and fan slice apple and immediately place in acidulation bath. Place Baby Mixed Greens in a separate mixing bowl. Add dressing, toss well and place in the center of a plate. Crumble Stilton Cheese over top of salad followed by a sprinkle of walnuts. Fan apple on plate edge and serve.

Honey Calvados Dressing
Serves 16 (2 oz. Portions)

1 cup Honey
1/4 cup Red Wine Vinegar
1/4 cup Balsamic Vinegar
3 tbsp. Parsley (chopped)
5 cloves Garlic (chopped)
4 cups Salad Oil
1-2 tbsp. Calvados Brandy (French Apple Brandy)
2 Egg Yolks
Salt & Pepper to taste
1/4 tsp. Salt
1/4 tsp. Ground Black Pepper

Méthode:
Place egg yolks and garlic in a blender puree for 1 minute. Turn off blender place all other products except oil and turn blender back on puree for 1 minute. Remove top from blender while it is running slowly drizzle the oil in until it is all gone. Refrigerate until needed.

Note:
Must be prepared in robocoup.