Best Endive Walnut Maytag Blue Cheese Salad With Port Vinaigrette Recipes

Endive and Blue Cheese Salad with Soy-Sherry Vinaigrette image

Provided by Geoffrey Zakarian

Time 15m

Yield 4 servings

Number Of Ingredients 16

4 cups finely julienned endive (store in cold water to prevent oxidation)
1/2 cup julienned peeled green apples
1/2 cup crumbled blue cheese
1/2 cup finely julienned red onions
1/4 cup walnuts, toasted
2 tablespoons fresh tarragon leaves
1/4 cup Soy-Sherry Vinaigrette, recipe follows
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1/2 cup sherry vinegar
1/4 cup soy sauce
1 tablespoon Dijon mustard
1/2 teaspoon chopped shallots
1 egg yolk
1 cup grapeseed oil
Freshly cracked black pepper

Steps:

Combine the endive, apples, blue cheese, onions, walnuts and tarragon in a medium mixing bowl. Add the Soy-Sherry Vinaigrette (use as much or as little as desired) and season with salt and pepper.
Puree the sherry vinegar, soy sauce, Dijon mustard, shallots and egg yolk in a blender. With the motor running, emulsify the oil into the mixture. Season with black pepper (the salt from the soy will be enough to season the vinaigrette).

Endive and Blue Cheese Salad image

Provided by Food Network Kitchen

Time 14m

Yield 4 servings

Number Of Ingredients 0

Steps:

Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.

Endive Salad with Candied Pecans and Maytag Blue Cheese image

Provided by Robin Miller : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 bunches endive, leaves separated and rinsed well
1 cup candied pecans or peanuts
1/4 cup blue cheese, crumbled (recommended: Maytag)
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt
freshly ground black pepper

Steps:

Arrange endive leaves on a serving platter. Top with candied nuts and blue cheese. In a small bowl or jar, combine vinegar, oil and mustard. Whisk or shake jar to combine. Season, to taste, with salt and black pepper. Drizzle mixture over salad and serve.

Endive, Blue Cheese, and Walnut Salad image

Provided by profken

Categories Vegetable

Time 15m

Yield 6-8 Serving, 6-8 serving(s)

Number Of Ingredients 8

4 heads Belgian endive
1 cup walnut pieces
1/2 cup blue cheese, crumbled
2 tablespoons chopped flat leaf parsley
1/4 cup walnut oil (can use other neutral oil such as canola, but the walnut oil gives a great flavor)
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
salt and pepper, to taste

Steps:

Cut off the bottoms and very tops of the endive heads. Separate into individual leaves, and julienne the leaves into sticks. Rinse thoroughly.
Place the endive into a salad bowl along with the walnuts and parsley. Toss together.
Whisk all the vinaigrette ingredients together in a small bowl. Drizzle over the salad and toss together.
Scatter the blue cheese on top.
Enjoy!

Nutrition Facts : Calories 308.7, Fat 25.8, SaturatedFat 4.3, Cholesterol 8.4, Sodium 262, Carbohydrate 14.6, Fiber 12, Sugar 1.4, Protein 9.8