Red Leaf Lettuces with Blue Cheese Vinaigrette
It’s the end of summer so whenever I can get in some beautifully ripe fruit and bright veggies I indulge. Its not too late !!
1 head Leaf Lettuce-torn into bite size pieces
1 handful Arugula
2 Golden Beets –cooked and sliced- you may bake them until soft then peel and slice)
1 Ripe Nectarine or Peach-sliced
Handful of walnuts-chopped
Put ingredients into a salad bowl
Toss with Blue Cheese Vinaigrette season to taste with salt and pepper.
Blue Cheese and Walnut Vinaigrette
3 tablespoons Sherry Vinegar
¾ cup Walnut Oil- (Olive oil ok)
3 oz Danish Blue Cheese- crumbled
¼ teaspoon Sea Salt
Fresh Cracked Black Pepper
In a small bowl whisk to dissolve salt in Vinegar.
Gradually in a steady stream whisk in oil using circular motion until ingredients emulsify and thicken.
Stir in Blue Cheese.
Add Pepper. Taste to adjust seasonings.
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