Skip to main content
Epicurious
Gourmet

Mesclun Salad with Stilton, Grapes, and Apple

4.5

(25)

Recipe information

  • Yield

    Serves 4

Ingredients

For vinaigrette

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

Preparation

  1. Make vinaigrette:

    Step 1

    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.

    Step 2

    In a shallow baking pan toast almonds in middle of oven until pale golden, 6 to 8 minutes, and cool. Halve grapes. Core apple and cut into 16 wedges. Add mesclun to vinaigrette and toss to coat well.

  2. Step 3

    Divide greens and apple slices among 4 plates and top with grapes, cheese, and almonds.

TagsSaladLettuceLeafy GreensVegetableBlue CheeseCheeseDairyGrapeFruitAppleStarterSideDinnerLunchGluten FreeVegetarianEasyGourmet
Read More
Go-To Green Salad
This mix of crisp lettuces with a tangy vinaigrette pairs well with practically everything.
Mapo Tofu Salad
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Pickle Coleslaw
Creamy, vinegary, and with lots of fresh dill.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.