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Spinach and Blue Cheese Salad with Sliced Apples
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Sprinkle lemon juice over apple quarters to prevent discoloration.
To chiffonade the radicchio, roll it into a tube then slice very thinly.
The finished chiffonade of radicchio.

Spinach and Blue Cheese Salad with Sliced Apples

Serves 4

What makes this salad exciting is the combination of flavors. The pungent blue cheese. The freshness of the apple. The sweetness of the pecans. And the bitterness of the radicchio. Make the salad with baby spinach if it's available. The apple should be tart and crisp. A firm pear can be substituted for the apple.

  • 1 apple, chilled
  • Juice of 1 small lemon
  • 8 ounces spinach, washed, thoroughly dried, and stemmed
  • 1 small head of radicchio (about 3 ounces), cut into chiffonade
  • 1/2 cup blue cheese, crumbled
  • Kosher salt and freshly ground white pepper
  • About 1/2 cup of Spago House Dressing
  • 1 cup Spiced Caramelized Pecans
  1. Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.
  2. When ready to serve, in a salad bowl, combine the apple, spinach, radicchio and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning to taste.

To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.

Wine Recommendation:

It's always tough to select a wine to do battle with a salad. The problem lies in the vinaigrette. That's why I'd choose something like a Belgian Trappist ale or Sierra Nevada Pale Ale. They're rich and fruity and provide a fitting partner for such a fresh salad.
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