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.
You can also make the dressing far in advance. My wife and I had grapefruit with our breakfast so with the grapefruit that was left I squeezed juice for this vinaigrette salad dressing. This is a very versatile dressing and one I also use for my avocado tomato salad!
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.
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
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
- 120 ml Grapefruit Juice 1/2 cup
- 60 ml Olive Oil as it's not being cooked, use the best quality you can find. I used Corfiot extra virgin, 1/4 cup
- 3 tbsp White Wine Vinegar
- 1 tsp Dry Oregano
- 1 tsp Dry Basil
- 1/2 tsp Garlic Powder can also use one minced garlic clove
- 1/2 tsp Salt
- 1 tsp Black Pepper freshly cracked, optional
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.
