Salad with apples and blue cheese
4 servings
20 minutes
This Italian salad with apples and blue cheese is the embodiment of harmony in flavors and textures. Its roots trace back to the gastronomic culture of the Mediterranean, where the art of combining sweet and salty is perfected. Juicy sweet-sour cranberries, fresh crunchy apples, and rich blue cheese create a refined palette of tastes. Caramelized nuts add crunch and depth, while a dressing based on apple cider vinegar and orange zest imparts a light zesty freshness. This salad is perfect as a standalone dish or an exquisite appetizer, especially paired with a glass of white wine. It enhances the atmosphere of a romantic dinner or becomes the jewel of a festive table, surprising guests with an unexpected yet impeccably balanced flavor.
1
Put all the dressing ingredients (0.5 cup dried cranberries, 1 tsp orange zest, apple cider vinegar, honey, olive oil, salt and pepper) into the blender bowl and blend for 30 seconds.
- Dried cranberries: 160 g
- Oranges: 1 piece
- Apple cider vinegar: 0.3 glass
- Honey: 2 tablespoons
- Olive oil: 4 tablespoons
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
2
Place the nuts in a heated pan with 1 tablespoon of butter and sprinkle with powdered sugar.
- Walnuts: 40 g
- Hazelnut: 35 g
- Butter: 1 tablespoon
- Icing sugar: 1 tablespoon
3
Fry, stirring constantly, until they are coated with a caramel film for 3 minutes.
4
Transfer to parchment greased with butter and let cool.
5
Cut the apple into cubes.
- Apple: 1 piece
6
Crumble the cheese with a fork.
- Mould-ripened cheese: 50 g
7
Put the salad, dried cranberries, and apples in a salad bowl.
- Green salad leaves: 100 g
- Dried cranberries: 160 g
- Apple: 1 piece
8
Add cheese and nuts.
- Mould-ripened cheese: 50 g
- Walnuts: 40 g
- Hazelnut: 35 g
9
Pour with dressing.
- Dried cranberries: 160 g
- Apple cider vinegar: 0.3 glass
- Honey: 2 tablespoons
- Olive oil: 4 tablespoons
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
