I wanted this salad so bad yesterday, but when I went to the store, guess what, no stilton! Boy it's tough living on an island sometimes! Stilton cheese is now only available at Rose's on Orcas Island, which closed for the month of January!
So I made it with May Tag blue cheese, and it worked really well. Stilton is the "King of Blue Cheese" from Stilton, England. So if you can get it use it...
Recipe for two:
two big handfuls of mixed salad and baby spinach greens
1 chunk of stilton, crumbled
1/2 sweet apple, sliced
1/4 c red onion, thinly sliced
3 baby beets, cooked, peeled and cut into wedges
handful of walnuts*
salt and pepper
pinch chili flakes
hazel nut or extra virgin olive oil
1 T balsamic vinegar
Mix the oil, vinegar, salt, pepper and chile flakes together. Then add the beets, walnuts, apple and toss.
Now add the greens and gently toss them with your hands. Never use tongs or spoons as they will just bruise the delicate leaves. Add more salt, oil or vinegar to taste. I don't like my salads soaking wet, I prefer them just coated. Place the salad onto plates and crumble the cheese over the top. Serve with oven toasted sourdough bread that has been coated with olive oil.
*Note: You can spice up the walnuts a little bit if you want, toasting them in the oven with some cayenne and honey.
Bon Appetit! Chef Hobbes
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