Romaine Hearts with Blue Cheese Vinaigrette, Grapes & Walnuts
Active Time: 15 minutes | Total Time: 15 minutes | Serves Serves 4 | Gluten Free
- 1/2 cup walnuts
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons white wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup crumbled blue cheese
- 3 hearts of romaine
- 1 cup grapes
Heat the oven (with the oven rack in the middle) to 375°F. Place the walnuts on a sheet pan and transfer to the oven. Bake until the walnuts are toasted and fragrant, about 8 minutes. Let cool.
Next, make the vinaigrette: in a small bowl, whisk together the mustard, honey, vinegar, oil, salt, and pepper (about 12 turns on pepper mill). Crumble and measure the cheese then gently fold into the vinaigrette.
Discard any discolored outer leaves from the heads of romaine to get to crisp hearts. Rinse the hearts and pat dry with paper towels. Starting at the leafy end, cut each head crosswise into 1 inch strips, stopping short of the core. Arrange on a platter. Spoon the vinaigrette over the romaine.
Cut the grapes in half. Scatter the grapes and chopped walnuts over the salad.
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