Blue Cheese Romaine Salad

This side is an excellent compliment to any holiday menu.

Toasted pine nuts combined with creamy blue cheese, pears and  romaine tossed in a tangy vinaigrette dressing.Photos by Rob Hagen and Dan RobertsToasted pine nuts combined with creamy blue cheese, pears and romaine tossed in a tangy vinaigrette dressing.

Ingredients

  • 1/2 cup pine nuts
  • 1 tablespoon butter, melted
  • 6 cups torn romaine
  • 3/4 cup crumbled blue cheese
  • 2 medium green apples or pears, sliced

Lemon Vinaigrette

  • 1/3 cup lemon juice
  • 1 tablespoon brown sugar
  • 1 garlic clove, peeled
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup olive oil

    How to make it 


  • 1

    Combine pine nuts and butter; spread on a baking sheet. Bake at 350° for 4-6 minutes or until golden brown, stirring once. Cool on a wire rack.

  • 2

    In a serving bowl, combine romaine and blue cheese. Add apples and pine nuts.

  • 3

    In a food processor or blender, combine the lemon juice, brown sugar, garlic, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Serve immediately. Serves 6.

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