Roquefort And Candied Walnut Salad With Grapefruit Vinaigrette

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Roquefort And Candied Walnut Salad With Grapefruit Vinaigrette

This is a pretty similar salad to my early Apple Walnut Salad, except instead of German Dorblu I use Papillon Roquefort for the cheese. Also instead of my delicious poppy seed dressing I made a very different but still delicious grapefruit vinaigrette. This Roquefort and candied walnut salad is a great salad to make when entertaining.

As you can make the candied walnuts far beforehand (seriously, they’ll last a couple months if stored properly) you should do those first. I also suggest to make a much larger amount than this recipe so you can use them in other recipes like baked goods and the like.

candied walnuts

You can also make the dressing far in advance. Alona and I had grapefruit with our breakfast so with the grapefruit that was left I squeezed for juice for this vinaigrette. As you can see in the picture below I added quite a bit of olive oil, but for the recipe down below I reduced it because I felt it was too much and detracted from the grapefruit a bit.

Grapefruit vinaigrette. I used too much oil, so try to keep it limited to 1:1
It should be a 1:1 ratio of grapefruit juice to oil but I wasn’t paying attention and poured in 1:2. Don’t do that or it will definitely taste a bit oily.

As for the roquefort part of this roquefort and candied walnut salad, I used Papillon. This is my favorite blue cheese of all time, and even though it can be a bit pricey I think it is definitely worth it. You can find it at most grocery stores, but if you can’t then you can of course use different blue cheese like gorgonzola or stilton.

Roquefort And Candied Walnut Salad With Grapefruit Vinaigrette

Just like my popular Apple Walnut Salad I did put apple pieces in here. I thought it really matched will with the tangy and sweet flavors. You can also use pears and I sometimes do that if I can’t find any good apples.

Roquefort And Candied Walnut Salad With Grapefruit Vinaigrette

An easy and delicious summer salad perfect for large groups.
Course Salad, Side Dish
Cuisine American, Fusion
Keyword Apple Walnut Salad, Candied Walnuts, Roquefort Cheese
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 people
Cost $5

Equipment

  • Pan
  • Mixing Bowl

Ingredients

  • 150 grams Rocket/Arugula
  • 1 Gala Apples; cubed
  • 1 cup Walnuts
  • 1/4 cup Sugar 60 grams about
  • 100 grams Roquefort crumbled, I can recommend Papillon Roquefort, but you can use any blue cheese you like

Grapefruit Vinaigrette

  • 60 ml Grapefruit Juice
  • 60 ml Olive Oil as it's not being cooked, use the best quality you can find. I used Corfiot extra virgin
  • 1 tsp Salt
  • 1 tsp Black Pepper freshly cracked

Instructions

  • If you are making the candied walnuts yourself, do that first. In a sauce pan add the 1/4 cup of sugar and turn the heat on high. Wait about 1 minute without touching it. Let this start to bubble for a second, then add the walnuts and mix to coat. Let this cook on high heat until the quick caramel is completely sticking to the walnuts. Turn off the heat and place on a plate to cool.
  • In a large salad bowl add the greens, cubed gala apples, and blue cheese crumbles. Toss in the now cooled candied walnuts and toss with the delightfully tangy grapefruit vinaigrette dressing. The salad pairs well with a playful Aperol Spritz.

Notes

This should be eaten the day it is made. While the walnuts will store for a long time, the salad itself will get soggy.

Roquefort And Candied Walnut Salad With Grapefruit Vinaigrette

The bowl featured in the pictures is my absolutely gorgeous Churchill Stonecast Triangle bowl, available on Amazon. It has also been featured in my popular Massaman Curry and Brussels Sprouts With Bacon And Shallot recipe!

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