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 !!

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 !!

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.

Enjoy !

 

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.

Chill.

 

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About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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