Best Blue Cheese With Arugula Caramelized Onions And Nuts Recipes

Blue Cheese With Arugula, Caramelized Onions and Nuts image

Provided by Rita1652

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

5 tablespoons olive oil
10 tablespoons balsamic vinegar
1 tablespoon minced garlic
2 tablespoons chopped fresh basil
2 bunches arugula, stems removed, well rinsed and spun dry
1/2 cup crumbled blue cheese
1/4 cup chopped toasted walnuts
1/4 cup toasted pine nuts
caramelized onion, Flavored Caramelized Onions
1/2 teaspoon salt
fresh ground black pepper

Steps:

Salad of Roasted Beets and Arugula with Blue Cheese Dressing image

Provided by Tyler Florence

Categories appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 11

3 bunches baby beets, washed, trimmed, and halved
1/3 cup extra-virgin olive oil
1 handful fresh thyme sprigs
Kosher salt and freshly ground black pepper
5 bunches arugula, washed, dried, and hand-torn
Celery leaves from 1 bunch celery, about 1/2 cup
1 cup walnut halves and pieces, toasted
1/2 pound blue cheese, crumbled
1 cup sour cream
2 tablespoons chopped fresh chives
1 lemon, juiced

Steps:

Preheat the oven to 400 degrees F.
Lay the beets on a large sheet of aluminum foil, drizzle with the oil, toss the thyme on top, and season with salt and pepper. Fold up the foil tightly to make a sealed pouch and put it on a sheet pan. Bake until the beets are tender when pierced, about 45 minutes to 1 hour. (Drop a knife in the center of 1 beet; if it slides out without resistance, they're done.) Let the beets cool to room temperature and put them in a large mixing bowl. Add the arugula, celery leaves, and walnuts; toss to combine.
To make the blue cheese dressing: Put the blue cheese and sour cream in a bowl, mashing with a fork to combine. Add the chives, lemon juice, and a few turns of freshly ground black pepper; mix to incorporate, leaving a few chunks of cheese in the dressing. Thin out the dressing with a tablespoon of water, if you wish, to smooth out the consistency.
Pour the blue cheese dressing over the salad and toss gently to coat; season with salt and pepper. Put the salad on a chilled platter and serve.

Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 cups arugula leaves, washed and trimmed
2 hearts romaine lettuce, coarsely chopped
1 cup walnut halves, lightly toasted
3 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, eyeball it
1/2 teaspoon salt
1 teaspoon coarse black pepper
6 ounces, (1 cup) blue cheese crumbles

Steps:

Chill salad plates when you begin preparing your entree.
When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve.