Page 51 - Panama City Living Magazine

1/4 cup raspberry balsamic vinegar*1 1/2 teaspoons freshly squeezed lemon juice 1/2 cup walnut oil*Salt, to tasteFreshly ground black pepper, to taste10 ounces mixed baby greens (spinach, arugula, lettuce) 2 large Gala or other red apples, unpeeled, cored and chopped1 cup (6 ounces) chopped walnuts, lightly toasted1 1/2 to 2 cups (6 to 8 ounces) Stilton cheese, crumbled**- RECIPE -Apple, Walnut, and Stilton Cheese SaladThe British have known for years that apples and Stilton cheese are a wonderful combination. In this delicious salad, they’re mixed together with spinach, walnuts and a walnut- avored vinaigrette. I like to serve this salad with any grilled meat or alone as a meal.*If you can’t nd raspberry balsamic vinegar, use regular raspberry vinegar and add 1 to 2 tablespoons of honey. If you can’t nd walnut oil, substitute ol- ive oil and add a few more walnuts.**There are 2 types of Stilton cheese: blue and white. Either will work in this recipe. If you can’t nd Stilton, you can substitute Gorgonzola or other forms of blue cheese.In a medium glass jar with tted lid (anempty Dijon mustard jar works well), whisk together the vinegar, lemon juice and oil until well blended. Season to taste with salt and pepper. Cover and set aside.In a large bowl, toss together mixed greens, chopped apple, walnuts and cheese. Just before serving, toss with just enough dressing to coat the lettuce (you may have some dressing left over). Season to taste with salt and pepper.VARIATION IN PRESENTATION: If you want to have a more formal, individually plated salad, then instead of chopping the apples, core and slice them. Toss the greens with part of the dressing and divide among six individual salad plates.Arrangetheappleslicesinacir- cular pattern over the spinach. Sprinkle the walnuts and cheese crumbles over the top. Drizzle with remaining dress- ing.Recipe(s)/photo(s) reprinted with permission from "Fresh Tastes" by Lee Clayton Roperwww.PanamaCityLiving.com • March - April 2018 • 51