Mesclun Salad with Stilton, Grapes, and Apple


  • 1 crisp apple such as Fuji
  • ¼ cup sliced almonds
  • 8 ounces mesclun (mixed baby lettuces)
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh tarragon leaves or 1/4 teaspoon dried tarragon
  • 1 tablespoon balsamic vinegar
  • + 2 more ingredients
    • 20 red seedless grapes
    • ¼ cup crumbled Stilton cheese

In a large bowl whisk together mustard and vinegar. Add oil in a slow stream, whisking until emulsified. Whisk in tarragon and salt and pepper to taste. Preheat oven to 350°F. In a shallow baking pan toast almonds in middle of oven until pale golden, 6 to 8 minutes, and cool. Halve grapes. Core a...

View full recipe at Epicurious


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