Spinach and Apple Salad with Dragon's Breath Cheese Vinaigrette

Chef Craig Stelmack makes Maple's outstanding spinach salad, crunchy with hot allspice-roasted walnuts, salty and smoky with strips of crisp bacon, sweet and fresh with apples, and dressed and garnished with really stinky blue cheese. It's an adult salad, but beware: it's addictive.

Servings: 6 to 8

Ingredients:

Nutritional Info
Per each of 8 servings: about -
cal 315
pro 9 g
total fat 24 g
sat. fat 5 g
carb 19 g
fibre 3 g
chol 18 mg
sodium 435 mg
% RDI: -
calcium 13%
iron 14%
vit A 28%
vit C 20%
folate 43%
    6 slices lean smoky bacon
    2 apples
    1 pkg (10 oz/284 g) fresh baby spinach
    1/4 cup (50 mL) crumbled blue cheese
    Spiced Walnuts:
    1 egg white
    1/4 cup (50 mL) packed brown sugar
    1 tsp (5 mL) ground allspice
    1 tsp (5 mL) hot pepper sauce
    1/4 tsp (1 mL) salt
    1-1/2 cups (375 mL) walnut halves
    Vinaigrette:
    1/2 cup (125 mL) 10% cream
    1/4 cup (50 mL) packed blue cheese
    2 tbsp (25 mL) white wine vinegar
    2 tbsp (25 mL) extra-virgin olive oil
    1 tbsp (15 mL) liquid honey
    1/4 tsp (1 mL) each salt and pepper

Preparation:

Spiced Walnuts:
In bowl, beat egg white until soft peaks form. Whisk in sugar, allspice, hot pepper sauce and salt. Add nuts; toss to coat evenly.

Spread evenly on parchment paper-lined or greased rimmed baking sheet. Bake in 325°F (160°C) oven, stirring and separating twice, until butterscotch brown and crisp, about 45 minutes. Let cool; break into pieces, if desired. (Make-ahead: Store in loosely covered container for up to 2 days.)

Vinaigrette:
In food processor or blender, whirl together cream, blue cheese, vinegar, oil, honey, salt and pepper until smooth. (Make-ahead: Refrigerate in airtight container for up to 2 days; rewhisk before using.)

Cut bacon crosswise into 1/2-inch (1 cm) strips. Fry in skillet over medium heat until crisp; drain and pat dry on paper towels. Core and dice 1 of the apples; core and thinly slice second apple.

In large bowl, toss together spinach, diced apple, bacon, 1 cup (250 mL) of the walnuts and vinaigrette. In same bowl or on salad plates, garnish with apple slices, remaining walnuts and crumbled cheese.

Additional Information

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