Apple and Walnut Salad with Blue Cheese Recipe
A French-style salad combining the sweetness of apple, the crunch of walnuts, and the bold flavor of blue cheese. This kind of combination often appears in French bistros as a light lunch or a starter before the main course. The flavors are a bit like a cheese board with accompaniments, just served in salad form.
Prep Time
15 min
Total Time
15 min
Servings
2
Ingredients
- mixed salad leaves e.g. arugula, lamb’s lettuce, butterhead lettuce - 80 g
- apple crisp, sliced thinly or cut into matchsticks - 1 piece
- blue cheese such as Roquefort or Gorgonzola, crumbled - 60 g
- walnuts roughly chopped, lightly toasted - 30 g
- raisins optional, for sweetness - 1 tablespoon
- apple cider vinegar - 1.5 tablespoons
- Dijon mustard - 1 teaspoon
- honey - 1 teaspoon
- olive oil - 3 tablespoons
- salt a pinch for the dressing
- black pepper to taste
Main Ingredient:
apple
Preparation
- Place the walnuts in a dry pan and toast for 2–3 minutes over medium heat, stirring often, until they start to smell nutty and turn lightly golden. Remove from the pan and set aside to cool.
- Wash the salad leaves, dry them well, and spread them over two plates.
- Slice the apple thinly or cut it into matchsticks. If you are not serving the salad right away, you can drizzle the apple with a little lemon juice to prevent browning.
- Arrange the apple on the salad leaves, sprinkle with raisins (if using), crumble the blue cheese over the top, and add the toasted walnuts.
- Make the dressing: in a small bowl, whisk together the apple cider vinegar, mustard, honey, olive oil, a pinch of salt, and pepper. Whisk vigorously until the dressing is smooth and slightly thickened.
- Just before serving, drizzle the salad with the dressing and gently move or tilt the plate so the dressing coats the leaves.
- tips": { "storage": "You can make the dressing in advance and store it in the fridge; just shake the jar vigorously before using.", "serving": "This is a great salad for a quick work lunch – simply pack the ingredients separately and add the dressing just before eating. It goes well with a slice of wholegrain bread or a small baguette.", "variations": [ "Instead of blue cheese, use goat cheese or feta if you prefer a milder flavor.", "Add a few slices of celery stalk for extra crunch.", "You can replace the raisins with dried cranberries or chopped dried apricots." ] }, "leftovers": { "notes": "It’s best to dress only as much salad as you will eat at once, as the leaves soften quickly in the dressing. Store washed and dried salad leaves, chopped nuts, and crumbled cheese separately in airtight containers in the fridge, and keep the dressing in a jar. Assemble just before serving." }, "tags": [ "salad", "apple", "blue cheese", "light lunch", "no-cook" ], "whySpecial": "This salad brings together classic French bistro flavors in a simple, elegant way: sweet fruit, crunchy nuts, and tangy blue cheese, all tied together with a balanced honey-mustard vinaigrette.", "authorTips": "Toast the walnuts just before serving if you can – the warm, freshly toasted nuts add extra aroma and crunch. Choose a firm, slightly tart apple (like Granny Smith or a crisp red variety) so it holds its shape and balances the richness of the cheese.", "servingSuggestions": "Serve as a light main course with crusty bread, or as a starter before roasted poultry, pork, or a simple pasta dish. It also works well on a buffet table alongside other cold dishes and cheese platters.", "personalNote": "I like to slightly increase the amount of apple and nuts when serving this as a standalone lunch – it makes the salad more filling without feeling heavy.", "seoKeywords": [ "apple and walnut salad", "salad with blue cheese", "french bistro salad", "easy lunch salad", "no cook salad recipe" ] } ] }
Storage
In fridge:
1 days
Freezing:
No
Sałatkę najlepiej zjeść od razu po polaniu sosem, bo sałata szybko więdnie. Jeśli chcesz przygotować wcześniej, trzymaj składniki osobno, a sos w małym słoiczku w lodówce do 2–3 dni.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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