Poached Granny Smith Apple, Candied Walnut, and Blue Cheese Salad | James Beard Foundation

Poached Granny Smith Apple, Candied Walnut, and Blue Cheese Salad | James Beard Foundation

www.jamesbeard.org

Chef Lisa Schroeder of Mother's Bistro & Bar offers a creative riff on the classic pairing of apples and blue cheese with this delicious salad. Though the candied walnuts are labor-intensive, the...

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Cooking tools:

  • Deep-fry thermometer
  • Colander
  • Peeler
  • Whisk
  • Saucepan
  • Pan
  • Pot
  • Mixing bowl
  • Serving bowl
  • Covered dish
  • Measuring cup
  • Measuring spoon
  • Chef's knife
  • Cutting board
  • Stove
  • Refrigerator

Ingredients

  • 1 1/2 cups red wine
  • 1 1/2 cups water
  • One 2-inch strip of lemon zest
  • 1 cup sugar
  • 2 tablespoons lemon juice
  • 4 Granny Smith apples, peeled
  • 4 cups walnut halves, or pieces
  • 3/4 cup powdered sugar, divided
  • 24 ounces canola oil for frying
  • 1 teaspoon Dijon mustard
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar
  • 3/4 cup canola oil
  • Salt
  • freshly ground black pepper
  • 1 pound mesclun greens
  • 2 heads Belgian endive, sliced
  • Red wine-poached apple, sliced
  • 1/4 pound blue-veined blue cheese, crumbled
  • 1 cup candied walnuts, roughly chopped

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