I have read several posts this week where apples were featured baked into warm and tempting desserts, added to soulful squash soups, and pureed into applesauce…so many options with this versatile fruit as we complete the passage into autumn.
I am going to add to the collection of recipes this week with a salad…after all, here in Richmond I am still stoped by people who say “Hey, you’re the salad lady…I have your book” (It’s a small town). As I’ve mentioned before, I eat salad in one form or another almost every day. My Arugula Salad with Apples, Champagne Mustard Vinaigrette, and Point Reyes Blue Cheese is a nice accompaniment to all of the comforting dishes we seek during this time of year. This salad is full of flavor packed ingredients such as Point Reyes Blue Cheese, made by Point Reyes Farmstead Cheese Company whose very lucky Holstein cows graze on certified organic green pastures overlooking Tomales Bay…a place I miss very much…happy cows=delicious cheese. You may find Point Reyes blue where fine cheese is sold or through their website.
Arugula Salad with Apples, Champagne Mustard Vinaigrette, and Point Reyes Blue Cheese
3 tablespoons champagne
3 tablespoons champagne vinegar
1 tablespoon sugar
11/2 tablespoons Dijon mustard
1 tablespoon pasteurized eggs (Egg Beaters)
1 tablespoon heavy whipping cream
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2/3 cup extra-virgin olive oil
6 cups baby arugula
1 small head radicchio, cut into a chiffonade
2 apples, cored and thinly sliced
1/2 cup toasted almonds
1 cup crumbled Point Reyes blue cheese
For the dressing: Place all the ingredients in a blender or food processor and blend until
smooth. Refrigerate until ready to use.
For the salad: Combine the arugula, radicchio, apples, and toasted almonds in a large
salad bowl. Add the desired amount of dressing and toss well. Divide among plates and
sprinkle with blue cheese and freshly ground pepper, to taste.