July 18, 2017
Lunch, Salads, Vegetable Salad,
Dairy, Cheese, Blue, Fruit, Grapes, Vegetables, Lettuce , Scandinavian, Quick Meals, Brunch, Entertaining, July 4th, Labor Day, Ladies Luncheon, Summer, Weeknight Meals, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Make it from scratch more
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"Use whatever lettuces are in season for this salad, preferably some that are tender and buttery like gem lettuce or Bibb to offset the crunchy celery and acidic grapes. If you can find a good Danish blue cheese, like Kornblomst, use it here; otherwise, any good, creamy blue cheese will work well."
In a small bowl, whisk the apple cider vinegar with the olive and walnut oils, crème fraîche, and Dijon until smooth and season the vinaigrette with salt and pepper.
In a small skillet, heat the walnuts, tossing occasionally, until toasted, about 6 minutes.
Arrange the lettuce on a large serving platter, followed by the celery stems and leaves, warm walnuts, and the grapes.
Drizzle the salad with the vinaigrette, season lightly with sea salt and pepper, and top with the blue cheese before serving.
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Ten stars for this one! It's a beautiful salad and the dressing is fantastic! I used black grapes because it's what I had on hand, but would look much prettier if I had used green. The combo of celery and blue cheese with the grapes is so good! And marries well with the tangy dressing. This is going into my favorites file! Made for CQ4.