October 20 2010
Posted in Recipes - Seattle Recipes

Recipe by Chef Vanessa Wesley, Poco Wine Room, Seattle

For the Salad

2 Jonagold apples, cut into ¼ x 2 inch batons

4 stalks of celery, cut into ¼ x 2 inch batons

1 cup walnuts, toasted

2 cupw mixed baby greens

 

Bleu Cheese Dressing

½ cup aioli or mayonnaise

¼ cup buttermilk

¼ cup crème fraiche

¼ teaspoon onion powder

¼ teaspoon garlic powder

½ teaspoon fresh lemon juice

½ teaspoon minced chives

½ teaspoon minced parsley

½ teaspoon minced mint

¾ cup crumbled bleu cheese

Salt to taste

 

Directions

Place aioli or mayonnaise in a large bowl and mix in buttermilk. Add remaining dressing ingredients.

Put the apples, celery, walnuts and greens in a large bowl and toss with a few spoonfuls of dressing, adding more as desired. Divide into 4 portions and serve immediately.

 

Serves 4

Pairing: Champagne or favorite sparkling wine

< Prev		Next >