Best Mesclun Salad With Stilton Grapes And Apple Recipes

MESCLUN SALAD

Mesclun Salad image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 dash cayenne pepper
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup halved pecans
1 red bell pepper
2 oranges
1 tablespoon olive oil
Fresh pepper
2 cups mesclun greens

Steps:

In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans. Cook this slowly over a very low flame, taking care to stir carefully and occasionally. The sugar will burn easily if the flame is too hot. On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges. Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil. Toss the salad greens in this and then place on a salad plate. Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves. Allow the pecans to cool before eating.

MESCLUN SALAD WITH STILTON, GRAPES, AND APPLE

Mesclun Salad with Stilton, Grapes, and Apple image

Categories Salad Cheese Fruit Leafy Green Side Vegetarian Quick & Easy Blue Cheese Apple Almond Fall Healthy Grape Lettuce Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 10

Ingredients

For vinaigrette
2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon finely chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon, crumbled
1/4 cup sliced almonds
20 red seedless grapes
1 crisp apple such as Fuji
8 ounces mesclun (mixed baby lettuces)
1/4 cup crumbled Stilton cheese (about 1 ounce)

Steps:

Make vinaigrette:
In a large bowl whisk together mustard and vinegar. Add oil in a slow stream, whisking until emulsified. Whisk in tarragon and salt and pepper to taste. Preheat oven to 350°F.
In a shallow baking pan toast almonds in middle of oven until pale golden, 6 to 8 minutes, and cool. Halve grapes. Core apple and cut into 16 wedges. Add mesclun to vinaigrette and toss to coat well.
Divide greens and apple slices among 4 plates and top with grapes, cheese, and almonds.

APPLE GRAPE SALAD

Apple Grape Salad image

I've made this recipe featuring apples and grapes for special dinners all through my 46 married years, and it's always been a hit. My sister worked for a farm wife during the late '30s and early '40s, and she got this recipe from her. It's especially delicious when the apples are freshly picked, and it adds wonderful color to any table! -Kathryn Booher, Laguna Hills, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups sugar
1/2 cup all-purpose flour
1-1/2 cups cold water
1 teaspoon butter
1 teaspoon vanilla extract
6 cups cubed apples
2 cups halved red seedless grapes
1 cup diced celery
1 cup walnut halves

Steps:

In a large saucepan, combine sugar and flour. Stir in water until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter and vanilla. Cool to room temperature. , In a large bowl, combine the apples, grapes, celery and walnuts. Add the dressing and toss gently. Refrigerate until serving.

Nutrition Facts : Calories 277 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 16mg sodium, Carbohydrate 54g carbohydrate (44g sugars, Fiber 3g fiber), Protein 3g protein.

APPLE, ENDIVE, AND STILTON SALAD

Apple, Endive, and Stilton Salad image

Categories Salad Vegetarian Quick & Easy Blue Cheese Apple Walnut Fall Tarragon Endive Gourmet

Yield Serves 4 to 6

Number Of Ingredients 17

Ingredients

For vinaigrette
2 tablespoons white-wine vinegar
1 tablespoon red-wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
2 tablespoons extra-virgin olive oil
1 small shallot, minced
1/8 teaspoon salt
freshly ground black pepper to taste
2 tablespoons unsalted butter
1 cup walnuts, chopped coarse
1/2 teaspoon sugar
2 large Belgian endives
2 Granny Smith apples
1/2 cup Stilton cheese, crumbled
2 tablespoons chopped fresh tarragon leaves
freshly ground white pepper to taste

Steps:

Make vinaigrette:
In a small bowl whisk together vinegars, mustard, and sugar. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Stir in shallot, salt and black pepper.
In a small saucepan melt butter over moderate heat and add walnuts and sugar. Cook walnuts, stirring, until golden, about 2 minutes, and transfer to a bowl.
Cut endives lengthwise into julienne strips. Halve and core apples and cut into julienne strips.
In a large bowl combine endives, apples, walnuts, Stilton, tarragon, and vinaigrette, tossing gently, and season with salt and white pepper.

MESCLUN SALAD

Mesclun Salad image

Provided by Marian Burros

Categories salads and dressings

Time 5m

Yield 2 servings

Number Of Ingredients 4

Ingredients

4 ounces mesclun or other assorted greens
1 teaspoon lemon juice
1 teaspoon red wine vinegar
2 teaspoons olive oil

Steps:

Wash and dry mesclun.
Whisk the lemon juice, vinegar and oil and mix with greens.

Nutrition Facts : @context http, Calories 49, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 1 gram

MESCLUN SALAD

Mesclun Salad image

Mesclun comes from the Provencal mesclumo ("a mixture") and means a selection of wild and cultivated baby greens. The best mesclun will come from your own garden, but mesclun ready to eat is often sold in markets around the country, its content changing with the seasons.

Provided by Martha Stewart

Number Of Ingredients 4

Ingredients

6 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
Salt and freshly ground black pepper
6 handfuls mesclun

Steps:

Whisk together oil and vinegar; season to taste. Toss greens with dressing and serve.

MESCLUN SALAD

Mesclun Salad image

Categories Leafy Green Mustard Side No-Cook Quick & Easy Lemon Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
2 tablespoons olive oil
5 ounces mesclun (8 cups)

Steps:

Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.
Add greens to dressing and toss to coat. Serve immediately.

GREEN APPLE, GRAPE AND ARUGULA SALAD WITH STILTON VINAIGRETTE

Green Apple, Grape and Arugula Salad with Stilton Vinaigrette image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 15

Ingredients

4 cups green apple, quartered and sliced 1/8"
4 cups red or black seedless California grapes, slice in half
1 quart + 2 cups baby arugula
Stilton Vinaigrette (recipe follows)
6 tablespoons pecans, toasted and coarsely chopped
6 tablespoons Stilton cheese crumble
2 tablespoons lemon juice
3/4 cup cider vinegar
1½ teaspoons kosher salt
1/2 teaspoon black pepper, freshly cracked
2 tablespoons Dijon Mustard
1/4 teaspoon cayenne pepper
1 tablespoon sugar
2 cups olive oil (do not use extra virgin)
1½ cups Stilton cheese, crumbled

Steps:

Toss together salad ingredients green apple, grapes, and arugula with Stilton Vinaigrette, adding dressing gradually to achieve desired degree of coating. Pile high on service plate or in large salad bowl. Garnish with chopped pecans and Stilton sprinkled across top of salad. For the Stilton Vinaigrette: In small bowl, whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, cayenne, and sugar. Gradually whisk in oil. Mix in Stilton. Place in clean container, label, date and store refrigerated. Makes 3½ cups.