Culinary Institute of New Orleans - Tuna Apple Walnut Stilton Salad

Culinary Insitute of New Orleans

Tuna Apple Walnut Stilton Salad
Serves 1

2-1/2 oz. Tuna
1 oz. Baby Mixed Greens
1 tsp. Walnuts (chopped)
1/4 Apple (diced)
1 oz. Honey Calvados Dressing (recipe to follow)
1 oz. Stilton Cheese (crumbled)
6 Croutons
Méthode:

Méthode:
Place baby mixed greens and diced apple in a bowl, toss with Honey Calvados Dressing. Remove and place on a serving plate. Sprinkle walnuts and tuna flakes on top of salad. Arrange croutons and dot with stilton cheese.

Honey Calvados Dressing
Serves 6

1/2 cup Honey
1 tbsp. Red Wine Vinegar
1 tbsp. Balsamic Vinegar
2 tsp. Parsley (chopped)
1 clove Garlic (chopped)
1 cup Salad Oil
2 tsp. Calvados Brandy (French Apple Brandy)
1 Egg Yolk
Salt & Pepper to taste

Méthode:
Place egg yolk 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.